Mexican-style French toast

I know, I know, I just did French toast a week ago, but this is totally different. Pretty much. I wanted to use up some of the beans I made this week, and I really wanted nachos, but I wanted to replace the nutritionless chips with something, ya know, with some kind of nutritional value.

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Like last time, I started sauteing the onions, bell pepper, and garlic in oil.

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Meanwhile, I heated about 1 C of beans just enough to loosen them up, and thinned them down with a nacho cheese-type tahini sauce.

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Then I modified the original recipe I used for the French toast wash – 1/2 C unsweetened coconut milk beverage, seasoned with black salt, smoked paprika, garlic powder, and onion powder, and a little nutritional yeast.

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When the toast was about finished (I used Ezekiel bread again), I added the tomatoes to my veggies, along with celery leaf.

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Thanks to this blog, I usually eat at least one healthy meal a day 🙂

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Clothed, in a delicious cheezy (as we vegans like to spell it) bean dip. I ate the whole thing myself, but it could feed two people if you don’t skip lunch like I did today. The top piece of bread got a little soft, but not too bad – and I’m a very slow eater – and the bottom pieces were nice and crispy. Just stick a little of everything on your fork, it’s wonderful.

In case you missed it at the top, here’s the link to my original French toast recipe, for reference. Enjoy!

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