Veggie Sandwich with Lemony-Black Bean Spread
- Total Time
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.
sweet red pepper(s)1 large, cored and quartered
canned black beans15 oz, rinsed and drained
garlic clove(s)1 medium clove(s), smashed
fresh lemon juice2 Tbsp
olive oil1 Tbsp
ground cumin1 tsp
table salt¼ tsp
reduced-calorie whole wheat bread8 slice(s), toasted
English cucumber(s)½ small, thinly sliced
fresh spinach1 cup(s), baby variety
avocado½ medium, thinly sliced
- 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.
- Place beans, garlic, lemon juice, oil, cumin and salt in bowl of a food processor; process until smooth.
- 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.
- Serving size: 1 sandwich.