Veggie Sandwich with Lemony Black Bean Spread
6
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(s)
1 large
Canned black beans
15 oz
Garlic
1 medium clove(s)
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Ground cumin
1 tsp
Table salt
0.25 tsp
Reduced-calorie whole wheat bread
8 slice(s)
English cucumber(s)
0.5 small
Spinach
1 cup(s)
Avocado
0.5 medium
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.
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