Black bean and avocado sandwiches

7
5
5
SmartPoints® value per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
Fresh, flavorful, and filling, this vegan sandwich satisfies hunger and cravings. Change up the veggie fillings depending on what you have on hand or love. You can use sliced tomatoes, red onion, or radishes, and any type of salad greens can stand in for baby spinach. This sandwich is best eaten soon after it's made, or the toast will soggy. If you like things spice, add a pinch of cayenne pepper to the bean mixture before pureeing it in the food processor.

Ingredients

canned black beans

15½ oz, rinsed and drained

fresh lemon juice

2 Tbsp

olive oil

1 Tbsp

garlic clove(s)

1 medium clove(s), chopped

ground cumin

1 tsp

table salt

¼ tsp

avocado

½ item(s), 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

1 cup(s)

English cucumber(s)

½ small, thinly sliced

Instructions

  1. Puree beans, lemon juice, oil, garlic, cumin, and salt in food processor.
  2. Place avocado in small bowl and mash with fork.
  3. Spread about ¼ cup bean mixture on each of 4 slices toast. Top evenly with roasted peppers, spinach, and cucumber.
  4. Spread avocado evenly on remaining 4 slices toast and cover sandwiches. Cut in half and serve at once.
  5. Serving size: 1 sandwich

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