Name: Black Bean Veggie Sandwich
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 19 oz. can of black beans – rinsed and drained; 6 scallion tops – (white tops) - grilled; 4 – 5 garlic cloves – grilled; 1 jalapeño – grilled – with or without seeds; 2 tbs. lemon juice; 2 tbs. olive oil; 2 tbs. honey; ½ cup fresh cilantro – loosely packed; ½ tsp. sea salt; 1 tsp. ground coriander; ½ tsp. ground cumin; Little Northern Bakehouse Bread (I used the Sprouted 7 Grain); Tomato – sliced thin; Cucumber – sliced thin; Avocado – sliced thin; Honey – for drizzling; Arugula or desired salad greens

Ingredients

Units Scale

For the Black Bean Spread:

19 oz. can of black beans - rinsed and drained
6 scallion tops - (white tops) - grilled
4 - 5 garlic cloves - grilled
1 jalapeño - grilled - with or without seeds
2 tbs. lemon juice
2 tbs. olive oil
2 tbs. honey
1/2 cup fresh cilantro - loosely packed
1/2 tsp. sea salt
1 tsp. ground coriander
1/2 tsp. ground cumin

For the sandwich:

Little Northern Bakehouse Bread (I used the Sprouted 7 Grain)
Tomato - sliced thin
Cucumber - sliced thin
Avocado - sliced thin
Honey - for drizzling
Arugula or desired salad greens

Cook Mode Prevent your screen from going dark

Instructions

Heat a small cast iron frying pan with the jalapeño, garlic and scallion tops to allow a bit of a char to achieve; then let cool.
Place the drained beans, cilantro, grilled jalapeño, garlic, seasonings, lemon juice, honey and olive oil in a food processor and process to desired consistency.

To Build the Sandwich:

Place the spread on one side of the sandwich or both; top with the sliced tomato, cucumber, avocado and Arugula or desired salad greens followed by a drizzle of honey and close with another slice of bread.

Prep Time: 5 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 2