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Mexican Bean Towers with Avocado Salsa

Serves 4


  • 4 sheets mountain bread
  • 20g Australian butter
  • 1 clove garlic, chopped
  • 4 spring onions, chopped
  • 1 x 35g pkt Mexican taco seasoning
  • 1 x 420g red kidney beans, drained
  • 1 x 410g can peeled tomatoes, roughly chopped
  • 1 x 140g corn kernels
  • 150g Australian reduced fat natural yogurt
  • 1 red capsicum, finely diced
  • 1 avocado, finely diced
  • 2 teaspoons lemon juice
  • tabasco sauce, to taste
Download Recipe (PDF)


  1. 1. Cut bread into triangles, place on a baking tray and bake at 200°C for 10 minutes or until crisp.
  2. 2. Melt butter in a frypan and saute garlic, spring onions and taco seasoning. Add beans and tomatoes and simmer until liquid has reduced. Remove from heat. Place baked bread on plate, top with bean mixture, Avocado Salsa and yogurt.
  3. AVOCADO SALSA: Combine capsicum, avocado, lemon juice and Tabasco sauce.
  4. **This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.

Nutritional Information

Nutrients per serve:
Energy (kj) 2267
Protein (g) 22
Fat, Total (g) 15
Carbohydrates (g) 80
Sodium (mg) 0
Calcium (mg) 178
Iron (mg) 5


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