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Black Bean & Avocado Sandwiches

Black bean and avocado sandwiches

4
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
So fresh, so filling. This flavor-packed vegan sandwich can take the heat: Add a pinch of cayenne or a few dashes of hot sauce to the mixture before puréeing. Two more ways to use this black bean spread? As a snack to scoop up with fresh veggies. Or as a yummy substitute for refried beans in quesadillas, nachos, and tostadas.

Ingredients

Canned black beans

15½ oz, rinsed and drained

Fresh lemon juice

2 Tbsp

Olive oil

1 Tbsp

Garlic

1 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

Baby spinach

1 cup(s)

English cucumber

½ small, thinly sliced

Instructions

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

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