Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
- Servings: 4
Source: Whole Living, January/February 2011
- One 15-ounce can red kidney beans, drained
- 1 chipotle in adobo, finely chopped, plus 1 tablespoon sauce
- 8 slices whole-grain bread, toasted
- 1 avocado, sliced
- 4 radishes, sliced
- 4 leaves escarole
- 1 cup sprouted beans
- Kosher salt and freshly ground black pepper
Mash beans, chipotle, and sauce until combined. Spread on bread. Top with avocado, radishes, escarole, and sprouts. Season with salt and pepper.