Veggie sandwich with lemony-black bean spread
Red bell pepper(s)
1 large, cored and quartered
Canned black beans
15 oz, rinsed and drained
Fresh lemon juice
Reduced-calorie whole wheat bread
8 slice(s), toasted
½ medium, thinly sliced
½ tsp(s), thinly sliced
1 large clove(s), smashed
- Preheat broiler. Place pepper quarters on a rimmed baking sheet, skin-side up; broil 5 minutes. Rotate pan; broil until skin is blackened and blistered, about 3 to 5 minutes more. Transfer peppers to a bowl; tightly cover. Let peppers steam until cool enough to handle, about 10 to 15 minutes; remove skin with your hands and cut pepper quarters into strips.
- Place beans, garlic, lemon juice, oil, cumin and salt in bowl of a food processor; process until smooth.
- Spread about 1/4 cup bean mixture on each of 4 slices toast; top each with 1/4 of roasted pepper, cucumber and spinach. Spread avocado onto remaining slices toast; top sandwiches with toast and serve.
- Serving size: 1 sandwich.