Snackin’ with Sarah Sellers: Black Bean Bruschetta

Black Bean Bruschetta

There’s nothing more relaxing then Sunday afternoon, especially after the insane week I just had. The husband and I just got back from an amazing long weekend in New Orleans, one of my favorite cities. Unfortunately, the Wifi we were suppose to have in our apartment wasn’t working so I wasn’t able to post this week’s Idol recipes.

The competition on American Idol continued in Vegas so I let one of my favorite restaurants in Sin City inspire my recipes. I’m a massive Bobby Flay fan and Mesa Grill is a must visit next time you’re in the mood for some delicious southwestern cuisine.

So for my first Idol inspired recipe I’m putting a twist on an Italian classic with my Black Bean Bruschetta.

Check out this season’s American Idol recipes on Lyndsey Parker’s Reality Rocks Blog!

Happy Eating!

Black Bean Bruschetta


Black Beans

    • French baguette
    • olive oil spray
    • 1 tsp extra virgin olive oil
    • ¼ cup red onion, diced
    • 1 tsp jalapeno, diced
    • 1 large garlic clove, minced
    • 15oz can black beans, rinsed and drained
    • ½ tsp cumin
    • 1 tsp chili powder
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1 cup chicken stock
    • 1 tbsp heavy cream


    • ½ avocado, diced
    • 1 tbsp red bell pepper, diced
    • ¼ tsp jalapeno, diced
    • 1.5 tbsp cilantro, minced
    • ¼ tsp kosher salt
    • ¼ tsp cracked black pepper
    • 1oz queso fresco, crumbled

Preheat oven to 350.

Slice the baguette into 8 thick slices, around ½ an inch, and spray with the olive oil spray.

Black Bean Bruschetta

Bake until warm and crispy. Remove from oven and set aside.

Black Bean Bruschetta

Heat one teaspoon of olive oil in a medium saucepan over medium high heat. Sauté the onion and jalapeno until softened, around 5 minutes. Add the garlic and sauté until fragrant.

Black Bean Bruschetta

Add the black beans and next 5 ingredients, through the chicken stock, and bring to a boil. Simmer until the liquid has reduced by ¼ cup, 15-20 minutes.

Black Bean Bruschetta

While the black beans cook combine the avocado and next 5 ingredients in a small bowl, through the black pepper, reserving ½ tsp of cilantro for garnish. Set aside.

Black Bean Bruschetta

Swirl the cream into the beans and using a potato masher mash the beans until nice and creamy. Taste and adjust seasoning accordingly.

Spoon the black beans on top of the bread and top with a tablespoon of the relish. Sprinkle with the cheese and cilantro.

Bon Appetit!

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