Black Bean & Avocado Sandwiches

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3–6 Prep 10 min No cook Serves 4

So fresh, so filling. This flavor-packed vegan sandwich can take the heat: add a pinch of cayenne or a few dashes of hot sauce to the mixture before pureeing.

1 (15.5-oz) can black beans, rinsed and drained 2 tbsp fresh lemon juice 1 tbsp olive oil 1 medium garlic clove, chopped 1 tsp ground cumin ¼ tsp salt ½ medium avocado, halved, pitted, and peeled 8 slices reduced-calorie whole-wheat bread, toasted 7 oz roasted red peppers (packed in water), drained and thinly sliced 1 cup baby spinach ½ small English cucumber, thinly sliced 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.

Per serving (1 sandwich): 285 Cal, 9 g Total Fat, 1 g Sat Fat, 830 mg Sod, 43 g Total Carb, 4 g Sugar, 14 g Fib, 13 g Prot.

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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.