Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
- 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.
SourceWhole Living, January/February 2011