Ingredients

The following ingredients have 4 Servings
  • 1 large Sweet red pepper(s) cored and quartered
  • 15 oz Canned black beans rinsed and drained
  • 2 tbsp(s) Fresh lemon juice
  • 1 tbsp(s) Olive oil
  • 1 tsp(s) Ground cumin
  • 0.25 tsp(s) Table salt
  • 8 slice(s) Reduced-calorie whole wheat bread toasted
  • 0.5 medium English cucumber(s) thinly sliced
  • 1 cup(s) Fresh baby spinach
  • 0.5 tsp(s) Avocado thinly sliced
  • 1 clove(s), large Garlic clove(s) smashed

Instruction

  • 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.
  • Serving size: 1 sandwich.