Vegetarian · 10 min
Avocado White Bean Toast with Cheddar
- 10 min
- 2–6 servings
- 398 kcal / serving
Creamy avocado and white bean spread sits atop toasted whole grain bread, accented with cheddar and tomato for a bright weeknight bite with a bit of texture.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ (15 oz) cancannellini (white kidney) beans
- ⅛ (8 oz) blockcheddar cheese
- 1 clovegarlic
- ½lemon
- 1tomato
- 2 sliceswhole grain bread
- avocados
- tomatoes
- lemons
From the pantry: black pepper, salt, thyme, dried
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · potato masher · stirring spoon · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1avocado
- 1 clovegarlic
- ½lemon
- 1tomato
- avocados
- tomatoes
- lemons
Dairy, eggs & chilled
- ⅛ (8 oz) blockcheddar cheese
Bakery & bread
- 2 sliceswhole grain bread
Pantry & dry goods
- ½ (15 oz) cancannellini (white kidney) beans
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cannellini (white kidney) beans | ½ (15 oz) can | 1 (15 oz) can | 1 ½ (15 oz) cans |
| cheddar cheese | ⅛ (8 oz) block | ¼ (8 oz) block | 0.375 (8 oz) block |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lemon | ½ | 1 | 1 ½ |
| tomato | 1 | 2 | 3 |
| whole grain bread | 2 slices | 4 slices | 6 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Drain and rinse the beans in a colander, then let them drain while you prep the produce.
- Wash the tomato and the rest of the fresh ingredients, and pat them dry.
- Cut the avocado in half, remove the pit, score the flesh in the skin, and scoop the pieces into a bowl.
- Squeeze the lemon over the avocado and add the minced garlic.
- Coarsely mash the avocado with the lemon and garlic until mostly smooth with a few chunks, then fold in the beans and the thyme. Season with salt and pepper to taste.
- Dice the tomato into small pieces and set aside.
- Slice the cheddar into thin sticks or small chunks for easy topping.
- Toast the bread until lightly crisp, if desired.
- Spread the avocado-bean mixture over the toast, top with cheddar pieces, and scatter the tomatoes on top. Season with a pinch more salt if needed and serve.
- If making ahead, store the avocado-bean mix in a covered container and assemble just before eating.
Two tips
- Prep the tomato and cheese while the beans drain to speed up assembly.
- Swap in extra lemon zest or a drizzle of olive oil on top, if available, and enjoy with any remaining tomato.
Nutrition per serving
- Calories
- 398 kcal
- Protein
- 15 g
- Carbs
- 41 g
- Fat
- 22 g
- Fiber
- 13 g
- Sodium
- 386 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.