Back to recipes
Video
Podcast
Blog

Veggie Sandwich with Lemony-Black Bean Spread

Filling vegetarian sandwich on whole grain bread.

Difficulty
Moderate
Cook Time
5-10 Minutes
Cuisine
Latin Amercan
Prep Time
11-2 Minutes
Servings
2

Ingredients

  • 1 large Sweet Red Pepper (cored and quartered)
  • 1/2 can (15 oz.) Black Beans, canned, low sodium (rinse and drained)
  • 1 tablespoon Fresh Lemon Juice
  • 4 slice Whole Grain or Gluten-free Bread
  • 1/2 cup Cucumber (thinly sliced)
  • 1 cup Baby Spinach
  • 1/2 fruit Avocado
  • 1/2 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Cumin, ground
  • 1/2 tsp Garlic, fresh (smashed)

‍

Nutrition Facts (per serving)

  • Calories 3 86 kcal
  • Total Fat 13.11 g
  • Saturated Fat 2.000 g
  • Trans Fat0 .000 g
  • Sodium4 08 mg
  • Total Carbohydrates 52.78 g
  • Dietary Fiber 14.7 g
  • Sugars 7.60 g
  • Protein 15.12 g
  • Cholesterol 0 mg
  • Vitamin A 4073 IU
  • Vitamin C 118.0 mg
  • Calcium 115 mg
  • Iron 2.51 mg

‍

Directions

  1. Optional: to have roasted red peppers on your sandwich, preheat broiler.
  2. Cut pepper quarters into strips. If roasting, place peppers 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. If having fresh peppers, simply cut into slices and set aside.
  3. Transfer peppers to a bowl, and tightly cover. Let peppers cool enough to handle, about 10 to 15 minutes; remove skin with your hands and cut pepper quarters into strips.
  4. Place beans, garlic, lemon juice, oil, cumin and salt in bowl of a food processor; process until smooth.
  5. Spread about 1/4 cup bean mixture on each of 2 slices toast; top each with 1/4 of roasted or fresh pepper, cucumber and spinach. Spread avocado onto remaining slices of toast; top sandwiches with toast and serve.
  6. Notes: Bean spread can be made up to three days ahead and refrigerated, or frozen to keep for up to 3 months in the freezer.

‍