Prep the fresh mix

Finely chop the red onion, grate the garlic, halve the cherry tomatoes, roughly chop the coriander, and drain and rinse the black beans.

Mix the tomatoes

Toss the cherry tomatoes with a quarter of the red onion, half the lime juice, half the coriander, a pinch of salt, and black pepper. Set aside while the beans cook.

Cook the beans

Heat the olive oil in a frying pan over a medium heat. Cook the remaining onion for 4 minutes until glossy, then stir in the garlic, cumin, and smoked paprika for 30 seconds. Add the black beans and 3 tbsp water, then simmer for 5 minutes, lightly crushing a few beans so the filling holds together.

Keep the heat moderate so the spices smell warm but do not scorch.

Slice the avocado

Halve, stone, peel, and slice the avocados. Squeeze over the remaining lime juice and season lightly so the slices stay bright.

Build the toasts

Toast the bread in a toaster or dry frying pan until crisp. Divide the spinach over the toast, then spoon over the black beans, avocado, and tomato mix.

Serve warm

Serve the warm toasts with any leftover tomato mix spooned alongside.