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

Veggie sandwich with lemony-black bean spread

4
Points® value
Total Time
45 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

Red bell pepper

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

½ medium, thinly sliced

Baby spinach

1 cup(s)

Avocado

½ tsp(s), thinly sliced

Garlic

1 clove(s), large, smashed

Instructions

  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.

Notes

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).

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