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Black bean sandwiches with avocado

4
Points®
Total Time
18 min
Prep
10 min
Serves
2
Difficulty
Easy

Ingredients

Canned black beans

¾ cup(s), rinsed and drained

Fresh lemon juice

1 Tbsp

Water

2 tsp

Olive oil

1½ tsp

Ground cumin

½ tsp

Jarred minced garlic

½ tsp

Table salt

1 pinch(es)

Reduced-calorie whole wheat bread

4 slice(s), toasted

Roasted red peppers (packed in water)

½ cup(s), thinly sliced

English cucumber

¼ small, (seedless), thinly sliced

Baby spinach

½ cup(s), loosely packed

Avocado

¼ medium, pitted, peeled, and thinly sliced

Instructions

  1. Puree beans, lemon juice, water, oil, cumin, garlic, and salt in food processor.
  2. Spread bean mixture evenly on 2 slices of toast. Top evenly with roasted peppers, cucumber, and spinach.
  3. Spread avocado slices onto remaining toast slices and cover sandwiches.
  4. Per serving (1 sandwich)

Notes

You can use white beans instead of black beans in this recipe, if you prefer. Try navy beans—not only are they the beans highest in fiber, but their creamy, mild flavor blends into almost any recipe.

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