Veggie sandwich with lemony black bean spread
4
Points®
Total Time
45 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Mashed avocado fills in for mayonnaise in this healthy, tasty sandwich. You can sprinkle the avocado with fresh lemon juice and salt for a boost of flavor. We love these sandwiches with spinach, but any leafy green would do the trick. For added convenience, both the roasted pepper, which are broiled and steamed, and the bean spread, which is comprised of black beans, garlic, lemon juice, olive oil, cumin, and salt, can be made up to three days ahead and refrigerated. Feel free to add thinly sliced grilled chicken breast or turkey for you meat-lovers out there or if you want to experiment with the recipe.
Ingredients
Red bell pepper
1 large, cored and quartered
Canned black beans
15 oz, rinsed and drained
Garlic
1 clove(s), smashed
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Ground cumin
1 tsp
Table salt
¼ tsp
Reduced-calorie whole wheat bread
8 slice(s), toasted
English cucumber
½ small, thinly sliced
Spinach
1 cup(s), baby variety
Avocado
½ medium, thinly sliced