Veggie sandwich with lemony black bean spread
Canned black beans, rinsed, drained
1 can(s), 400g size can
1 clove(s), crushed
Roasted capsicum, not in oil
½ cup(s), (70g), drained, cut into strips
8 slice(s), (8 x 35g slices), lightly toasted
1 medium, thinly sliced
Baby spinach leaves
1 cup(s), (20g)
½ medium, coarsely mashed
- Process beans, garlic, lemon juice, oil and cumin in a food processor until smooth. Transfer mixture to a bowl. Season with salt and pepper.
- 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.