Black bean and avocado sandwiches
Canned black beans
15½ oz, rinsed and drained
Fresh lemon juice
1 medium clove(s), chopped
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
½ small, thinly sliced
- Puree beans, lemon juice, oil, garlic, cumin, and salt in food processor.
- Place avocado in small bowl and mash with fork.
- Spread about ¼ cup bean mixture on each of 4 slices toast. Top evenly with roasted peppers, spinach, and cucumber.
- Spread avocado evenly on remaining 4 slices toast and cover sandwiches. Cut in half and serve at once.
- Serving size: 1 sandwich