Veggie Sandwich with Lemony-Black Bean Spread

Ingredients

• 1 large sweet red pepper(s), cored and quartered
• 15 oz canned black beans, rinsed and drained
• 1 clove(s) garlic clove(s), smashed
• 2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 1 tsp ground cumin
• 1/4 tsp table salt
• 8 slice(s) reduced-calorie whole wheat bread, toasted
• 1/2 small English cucumber(s), thinly sliced
• 1 cup(s)fresh spinach, baby variety
• 1/2 medium avocado, thinly sliced

Instructions

1. 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.
2. Place beans, garlic, lemon juice, oil, cumin and salt in bowl of a food processor; process until smooth.
3. 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.

Notes

Serving size: 1 sandwich.

Both the roasted pepper and the bean spread can be made up to three days ahead and refrigerated. Add thinly sliced grilled chicken breast or turkey for meat-lovers.