Avocado Black Bean Salsa Crumpet Thins (Vegan)
Fresh, summery and delicious Avocado Black Bean Salsa Crumpet Thins made in 15 minutes and packed with flavour, colour and texture. These plant-based bites make a great light lunch or snack for the sunny weather.
I love crumpets and was really excited to see Jason’s Sourdough have released their new crumpet thins. They turn so crispy and golden in the toaster, making them a great appetiser or base for any number of toppings. I have opted for a Mexican-themed topping with some black beans, corn, avocado and tomatoes and a fresh and dairy-free sour cream, too. These make a great snack or light lunch and you can switch them up with different toppings, too.
Why will I love these?
These are so good:
- Fresh, summery and vibrant
- Packed with colour, flavour and crunch
- Naturally high in fibre
- A good source of protein (from beans)
- Lots of healthy fats
- Gut-healthy ingredients (pickles and yoghurt)
- A great snack or light lunch
- Make up the filling ahead of time (great for meal prep)
- The crumpet thins are so crispy and golden
- Good idea for canapes
- Everyone will love them
- Naturally plant-based, egg-free and dairy-free
- Swap the base for GF crackers/crumpets to make the recipe gluten-free
- Naturally nut-free
- Easy to make
- Ready in 15 minutes
- They look gorgeous!
If you already love the sound of these snacks, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the salsa:
- Crumpet thins: these are from Jason’s Sourdough and make a great and fun alternative to crackers or blinis as a little snack or canape.
- Black beans: drain the tin and rinse them thoroughly before stirring into the salsa.
- Sweetcorn: this is so good with beans and tomatoes.
- Cherry tomatoes: chopped small to add freshness.
- Lime: the zest and juice adds lots of fresh flavour.
- Extra virgin olive oil: to toss it all together.
- Chilli flakes: for some flavour.
- Salt and pepper: to season.
- Coriander: or fresh mint if you prefer.
- Avocado: for creaminess.
- Pink pickles: I use homemade ones – recipe here – to add a great gut-health boost on top.
- Coconut yoghurt: mix this with some lime zest and juice to make the “sour cream”. I use the Cocos Organic natural yoghurt as it’s so thick and creamy but you can use any Greek-style yoghurt.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF crumpets or crackers and the recipe is nut-free.
How do I make them?
These are ready to go in a few steps:
- Toast the crumpet thins: until golden and crispy.
- Chop and toss together the salsa ingredients: until combined.
- Stir the yoghurt and lime: to make the “sour cream”.
- Top the crumpets with the salsa, yoghurt, avocado and pickles: and enjoy.
How long will they last?
Once topped, these are best eaten within a few hours, so they stay fresh and crispy. You can make the salsa and sour cream ahead of time and store in the ridge in separate containers for 2-3 days.
What other recipes can I try?
For more light lunch ideas:
- Gochujang Tofu Rice Paper Rolls
- Watermelon Hot Honey Tofu Halloumi Couscous Bowls
- Smashed Black Bean Flatbreads with Avocado
- Edamame Hummus and Lemon Tofu Buckwheat Bowls
- Tomato Salad and Herby Tofu Cream Cheese
Avocado Black Bean Salsa Crumpet Thins (Vegan)
Fresh, summery and delicious Avocado Black Bean Salsa Crumpet Thins made in 15 minutes and packed with flavour, colour and texture. These plant-based bites make a great light lunch or snack for the sunny weather.
Ingredients
For the Salsa:
- 2 x packs Jason’s Sourdough Crumpet Thins (16 in total)
- 1 tin black beans, drained (240g drained weight)
- 1 tin sweetcorn (165g drained weight)
- 160g cherry tomatoes, chopped small
- ½ lime, zest and juice
- 1 tbsp extra virgin olive oil
- ¼ tsp chilli flakes
- Salt and pepper
- 2 tbsp freshly torn coriander (or mint)
- 1 large avocado, cubed
- 4 tbsp pickled red onions
For the Sour Cream:
- 120g thick coconut yoghurt
- ½ lime, zest and juice
Instructions
- Toast the crumpet thins until golden and crisping at the edges.
- Drain and rinse both the black beans and sweetcorn and add to a large bowl.
- Chop the tomatoes and add these to the bowl as well with the lime zest and juice, olive oil, chilli flakes, salt and pepper and some freshly torn coriander. Stir well.
- Prepare the sour cream by stirring together the yoghurt and lime zest and juice until smooth.
- When ready to serve, top the crumpet thins with the salsa, some avocado, sour cream and pickled red onions. Enjoy straight away.
- Keep the sour cream and salsa in separate containers for 2-3 days in the fridge.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Avocado Black Bean Salsa Crumpet Thins so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crumpet love x
p.s. this recipe was first made with Jason’s Sourdough who I love and this blog post is not sponsored.
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