Black Bean & Avocado Sandwiches
Canned black beans
15½ oz, rinsed and drained
Fresh lemon juice
1 clove(s), large, chopped
½ medium, halved, pitted, and peeled
Reduced-calorie whole wheat bread
8 slice(s), toasted
Roasted red peppers (packed in water)
7 oz, drained and thinly sliced
Fresh baby spinach
½ small, thinly sliced
- In a food processor, purée the beans, lemon juice, oil, garlic, cumin, and salt until smooth.
- In a small bowl, mash the avocado with a fork.
- Spread about ¼ cup bean mixture on each of 4 slices of toast. Top evenly with the roasted peppers, spinach, and cucumber.
- Spread the avocado evenly on the remaining 4 slices of toast and cover the sandwiches. Cut in half and serve.
- Serving size: 1 sandwich