Veggie Sandwich with Lemony Black Bean Spread

Points

Total Time: 45 min

Prep: 20 min

Cook: 10 min

Serves: 4

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 is 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:

• 1 large red bell pepper, cored and quartered
• 15 oz canned black beans, rinsed and drained
• 1 medium garlic clove, smashed
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• ¼ tsp table salt
• 8 slices reduced-calorie whole-wheat bread, toasted
• ½ small English cucumber, thinly sliced
• 1 cup spinach, baby variety
• ½ medium avocado, thinly sliced

Instructions

1. Preheat broiler. Place pepper quarters on a rimmed baking sheet, skin-side up; broil for 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 the skin with your hands and cut pepper quarters into strips.
2. Place beans, garlic, lemon juice, oil, cumin, and salt in a bowl of a food processor; process until smooth.
3. Spread about 1/4 cup of bean mixture on each of the 4 slices of toast; top each with 1/4 of roasted pepper, cucumber, and spinach. Spread avocado onto remaining slices of toast; top sandwiches with toast and serve.
4. Serving Size: 1 Veggie Sandwich with Lemony Black Bean Spread.