Veggie sandwich with lemony-black bean spread
4
Points®
Temps total: 45 min • Préparation: 20 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Mashed avocado fills in for mayonnaise in this healthy, tasty sandwich. Sprinkle the avocado with fresh lemon juice and salt for a boost of flavour.
Ingrédients
Red bell pepper
1 large, cored and quartered
Canned black beans
15 oz, rinsed and drained
Fresh lemon juice
2 tbsp(s)
Olive oil
1 tbsp(s)
Ground cumin
1 tsp(s)
Table salt
¼ tsp(s)
Reduced-calorie whole wheat bread
8 slice(s), toasted
English cucumber
½ medium, thinly sliced
Baby spinach
1 cup(s)
Avocado
½ tsp(s), thinly sliced
Garlic
1 clove(s), large, smashed
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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