Black bean and avocado sandwiches
6
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
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Garlic
1 clove(s)
Ground cumin
1 tsp
Table salt
¼ tsp
Avocado
½ item(s)
100% whole wheat bread
8 slice(s)
Roasted red peppers (packed in water)
7 oz
Baby spinach
1 cup(s)
English cucumber
½ small
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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