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Active Time:25 minsTotal Time:25 minsServings:4Yield:4 sandwichesJump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4Yield:4 sandwiches
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 sandwiches
Yield:
4 sandwiches
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 15-ounce can black beans, or pinto beans, rinsed (see Note)3tablespoonsprepared salsa1tablespoonchopped pickled jalapeño½teaspoonground cumin1ripe avocado, pitted2tablespoonsminced onion1tablespoonlime juice116- to 20-inch-long baguette, preferably whole-grain1 ⅓cupsshredded green cabbage
Cook Mode(Keep screen awake)
Ingredients
1 15-ounce can black beans, or pinto beans, rinsed (see Note)
3tablespoonsprepared salsa
1tablespoonchopped pickled jalapeño
½teaspoonground cumin
1ripe avocado, pitted
2tablespoonsminced onion
1tablespoonlime juice
116- to 20-inch-long baguette, preferably whole-grain
1 ⅓cupsshredded green cabbage
DirectionsMash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.NoteWhile we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.To make aheadCover and refrigerate the bean mixture (Step 1) for up to 3 days.Originally appeared: EatingWell Magazine, July/August 2008; updated June 2022
Directions
Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.NoteWhile we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.To make aheadCover and refrigerate the bean mixture (Step 1) for up to 3 days.
Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.
Note
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
To make ahead
Cover and refrigerate the bean mixture (Step 1) for up to 3 days.
Originally appeared: EatingWell Magazine, July/August 2008; updated June 2022
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Nutrition Facts(per serving)354Calories9gFat60gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
