Photo of Veggie sandwich with lemony-black bean spread by WW

Veggie sandwich with lemony-black bean spread

Total Time
45 min
20 min
10 min
Mashed avocado fills in for mayonnaise in this healthy, tasty sandwich. Sprinkle the avocado with fresh lemon juice and salt for a boost of flavour.


Red bell pepper(s)

1 large, cored and quartered

Canned black beans

15 oz, rinsed and drained

Fresh lemon juice

2 tbsp(s)

Olive oil

1 tbsp(s)

Ground cumin

1 tsp(s)

Table salt

¼ tsp(s)

Reduced-calorie whole wheat bread

8 slice(s), toasted

English cucumber(s)

½ medium, thinly sliced

Baby spinach

1 cup(s)


½ tsp(s), thinly sliced


1 large clove(s), smashed


  1. 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.
  2. Place beans, garlic, lemon juice, oil, cumin and salt in bowl of a food processor; process until smooth.
  3. 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.
  4. Serving size: 1 sandwich.


Both the roasted pepper and the bean spread can be made up to three days ahead and refrigerated. Add thinly sliced grilled chicken breast or turkey for meat-lovers (any additions could affect the Points value).