With my boys home all summer, and me working from home, I'm on the quest to find different lunch options. And I want healthy options. Not hot dogs, hamburgers and sloppy joes. Don't get me wrong, those are all good things...but I simply can't live off of those all summer long.
I have a few fabulous Williams-Sonoma cookbooks that are focused on healthy and farmers market recipes. The first recipe I spied, a few weeks ago actually, was this avocado and black bean sandwich. Right up my alley. I had to try it right then and there for myself, you know, to "test" it out for the boys.
I absolutely LOVE this sandwich. It's light and healthy but also filling. And it's super easy to make and can be thrown together in no time. I know my oldest will love it too because he is a huge avocado freak, just like me. My youngest, not so much. But we can always improvise with other veggies.
Avocado & Black Bean Sandwich
Recipe adapted from Williams-Sonoma Healthy in a Hurry Cookbook
Makes 2 Sandwiches
Print this recipe
Print this recipe
1 cup shredded broccoli slaw
1 tomato, seeded and chopped
1 Tbsp fresh lime juice
1 tsp hot sauce
2 fresh ciabatta rolls (or any favorite roll of your choice)
1 cup organic refried black beans
1/2 cup queso fresco cheese
1 ripe avocado, pitted and sliced
Put the broccoli slaw and tomato in a small bowl and drizzle with the lime juice and hot sauce. Toss together to mix well and set aside.
Slice the ciabatta rolls in half and toast them in the toaster oven, just until warm and lightly browned.
Spread half of the beans on the bottom half of both rolls. Top with the crumbled cheese and avocado slices. Divide the slaw in half equally between the sandwiches and pile it on top of the avocado. Put on the top bun and serve.