Warm and season the beans: heat a small skillet over medium heat, add 1 tsp olive oil, then the rinsed, drained black beans. Warm for about 2–3 minutes, stirring gently until they’re steaming. This warms the beans through and allows the oil to carry the spices’ flavor into the beans.

Spice and mash lightly: add 1/4 tsp ground cumin, a pinch of smoked paprika, a generous pinch of salt (about 1/8–1/4 tsp), and a few grinds of black pepper to the beans. Using the back of a spoon or a fork, lightly press 1/3–1/2 of the beans so you have a mix of whole beans and creamed beans. Mashing releases starches and creates a creamy base that helps the beans cling to the toast while keeping some whole beans for texture.

Brighten with acid: squeeze the juice of 1/4 lime over the warmed, seasoned beans and stir. Acid brightens flavors and balances the richness of avocado, making the whole bite taste fresher.

Prepare the avocado: while the beans warm, scoop the mashed 1/2 avocado into a small bowl. Season with a small pinch of salt and a tiny squeeze (about 1/4 tsp worth) of lime juice if you like — this prevents browning and layers fresh acidity. Taste and adjust seasoning. The avocado should be creamy but still slightly chunky for contrast.

Toast the bread: if your sourdough isn’t already toasted, toast the 2 slices until golden and crisp at the edges. A hot, dry surface gives the bread structure so it doesn’t go soggy under the beans and avocado.

Assemble the toasts: spread an even layer of the mashed avocado onto each warm toast — pressing down slightly creates a barrier that helps the beans sit on top without sliding off. Spoon the warm spiced black beans on top, dividing them evenly between the two slices. The warmth from the beans will slightly warm the avocado, marrying the textures.

Finish with pickled onion and garnish: top each toast with the 1 tbsp quick-pickled red onion (distribute thin slices evenly) for a sharp, tangy counterpoint. Finish with a light sprinkle of smoked paprika if desired and 2–3 cilantro sprigs per plate. Serve immediately while toast is crisp and beans are warm.

Optional final touches: for extra heat, drizzle a few drops of your favorite hot sauce or a light dusting of red pepper flakes. For a more luxurious finish, a quick drizzle (1/2 tsp) of good-quality extra-virgin olive oil over the top adds gloss and richness.