Veggie Sandwich with Lemony Black Bean Spread
Servings: 4
Ingredients
- 1 red pepper cored and quartered
- 15 oz canned black beans
- 1 garlic clove smashed
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/4 tsp kosher salt
- 8 slices reduced-calorie whole wheat bread
- 1/2 english cucumber thinly sliced
- 1 cup baby spinach
- 1/2 avocado thinly sliced
Instructions
- 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.
- Place beans, garlic, lemon juice, oil, cumin, and salt in bowl of a food processor; process until smooth.
- 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.