Veggie sandwich with lemony black bean spread
5
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Mashed avocado fills in for mayonnaise in this healthy, tasty sandwich. You can sprinkle the avocado with fresh lemon juice and salt for a boost of flavour. We love these sandwiches with spinach, but any leafy green would do the trick. Feel free to add thinly sliced grilled chicken breast or turkey for you meat-lovers out there or if you want to experiment with the recipe.
Ingredients
Canned black beans, rinsed, drained
1 400g can
Garlic
1 clove(s), crushed
Lemon juice
1 tbs
Olive oil
2 tsp
Ground cumin
1 tsp
Roasted capsicum, not in oil
½ cup(s), (70g), drained, cut into strips
Wholegrain bread
8 slice(s), (8 x 35g slices), lightly toasted
Lebanese cucumber
1 medium, thinly sliced
Baby spinach
1 cup(s), (20g)
Avocado
½ medium, coarsely mashed
Instructions
1
Process beans, garlic, lemon juice, oil and cumin in a food processor until smooth. Transfer mixture to a bowl. Season with salt and pepper.
2
Spread bean mixture evenly over 4 toast slices. Top with roasted capsicum, cucumber and spinach. Spread avocado over remaining toast slices and place, avocado-side down, over sandwiches. Cut in half to serve.
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