Open-Faced Avocado and Bean Sandwiches

Avocado and black bean sandwiches 2

Here’s a quick and easy sandwich idea that can save you in a pinch when you need a quick lunch or dinner. Mashed avocado is mixed with tomato and lemon or lime and topped with a sprinkling of your favorite bean. Keep more of the beans nearby for extra protein. Serve with sweet or regular potato and salad (or a warming soup) for a simple and gratifying meal!

Makes: 4 open-face sandwiches, 2 to 4 servings

Avocado spread:

  • 1 medium ripe avocado, peeled and pitted
  • 1/2 medium tomato, finely diced
  • 2 to 3 teaspoons lemon or lime juice, to taste
  • Generous pinch of ground cumin
  • Salt and freshly ground pepper to taste
  • 1 hot or mild fresh chili pepper, seeded and minced, optional
  • 4 slices lightly toasted fresh bread or mini-pitas
  • Black beans, pinto beans, or chickpeas, as needed
  • Sprouts, thinly sliced scallion, and/or minced fresh cilantro, as desired

Mash the avocado on a plate or in a shallow bowl. Combine with the tomato, and season to your taste with the lemon juice, cumin, salt and pepper. Add the minced chili pepper if you’d like a bolder flavor.

Divide the avocado spread between the breads.

Sprinkle the beans of your choice over the surface, and finish with a sprinkling of sprouts, scallion, and/or cilantro. Serve at once.

Avocado and black bean sandwiches

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