Black bean & avocado sandwiches
4
Points®
Temps total: 15 min • Préparation: 15 min • Cuisson: 0 min • Portions: 4 • Difficulté: Facile
So fresh, so filling. This flavour-packed vegan sandwich can take the heat: Add a pinch of cayenne or a few dashes of hot sauce to the mixture before puréeing. Two more ways to use this black bean spread? As a snack to scoop up with fresh veggies. Or as a yummy substitute for refried beans in quesadillas, nachos, and tostadas.
Ingrédients
Canned black beans
15½ oz, rinsed and drained
Fresh lemon juice
2 tbsp(s)
Olive oil
1 tbsp(s)
Garlic
1 clove(s), large, chopped
Ground cumin
1 tsp(s)
Table salt
¼ tsp(s)
Avocado
½ medium, halved, pitted, and peeled
Reduced-calorie whole wheat bread
8 slice(s), toasted
Roasted red peppers (packed in water)
7 oz, drained and thinly sliced
Baby spinach
1 cup(s)
English cucumber
½ small, thinly sliced
Instructions
1
In a food processor, purée the beans, lemon juice, oil, garlic, cumin, and salt until smooth.
2
In a small bowl, mash the avocado with a fork.
3
Spread about ¼ cup bean mixture on each of 4 slices of toast. Top evenly with the roasted peppers, spinach, and cucumber.
4
Spread the avocado evenly on the remaining 4 slices of toast and cover the sandwiches. Cut in half and serve.
5
Serving size: 1 sandwich
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