5

Veggie Sandwich with Lemony-Black Bean Spread

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. Sprinkle the avocado with fresh lemon juice and salt for a boost of flavor.
Ingredients

sweet red pepper(s)

1 large, cored and quartered

canned black beans

15 oz, rinsed and drained

garlic clove(s)

1 medium 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(s)

½ small, thinly sliced

fresh spinach

1 cup(s), baby variety

avocado

½ medium, thinly sliced

Instructions

  1. Preheat broiler. Place pepper quarters on a rimmed baking sheet, skin-side up; broil 5 minutes. Rotate pan; broil until skin is blackened and blistered, about 3 to 5 minutes more. Transfer peppers to a bowl; tightly cover. Let peppers steam until cool enough to handle, about 10 to 15 minutes; remove skin with your hands and cut pepper quarters into strips.
  2. Place beans, garlic, lemon juice, oil, cumin and salt in bowl of a food processor; process until smooth.
  3. Spread about 1/4 cup bean mixture on each of 4 slices toast; top each with 1/4 of roasted pepper, cucumber and spinach. Spread avocado onto remaining slices toast; top sandwiches with toast and serve.
  4. Serving size: 1 sandwich.
Notes
Both the roasted pepper and the bean spread can be made up to three days ahead and refrigerated.Add thinly sliced grilled chicken breast or turkey for meat-lovers (any additions could affect the SmartPoints value).

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