Veggie sandwich with lemony black bean spread

5 Points, Weight Watchers

Prep Time: 0:20 Cook Time: 0:10 Total Time: 0:45 Difficulty: Easy Servings: 4 Source:

Ingredients

1 large red pepper, cored and quartered

15 oz canned black beans, rinsed and drained

1 medium garlic clove, smashed

2 Tbsp fresh lemon juice

1 Tbsp olive oil

1 tsp ground cumin

1/4 tsp table salt

8 slices reduced-calorie whole wheat bread, toaste

1/2 small english cucumber, thinly sliced

1 cup baby spinach

1/2 medium avocado, thinly sliced

Directions

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.

Nutrition

5 smart points