Food & Cooking Recipes Appetizers Finger Food Recipes Southwest Black Bean, Smoked Turkey, and Avocado Tea Sandwiches By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 30, 2020 Print Share Share Tweet Pin Email Yield: 2 dozen Take tea time to the Southwest with these flavorful finger sandwiches that pack bold flavors in to a dainty package. Black beans are puréed with onion, jalapeño peppers, garlic, and red-pepper flakes for a spicy spread. Ingredients 1 15 ½-ounce can black beans, drained 3 tablespoons coarsely chopped onion ½ jalapeno pepper, seeded and chopped ½ garlic clove, coarsely chopped ⅛ teaspoon red-pepper flakes or jalapeno seeds ½ teaspoon coarse salt ¼ teaspoon freshly ground black pepper 3 tablespoons coarsely chopped fresh cilantro 1 avocado, peeled, pitted, and thinly sliced Juice of 1 lime 24 slices thin white bread 9 ounces smoked turkey, thinly sliced Directions In the bowl of a food processor fitted with the metal blade, combine beans, onion, jalapeno, garlic, red-pepper flakes, salt, and pepper. Pulse until smooth and thick; add water 1 tablespoon at a time, if necessary, to reach spreadable consistency. Transfer to 1 medium bowl, and stir in cilantro. In another bowl, gently toss avocado with lime juice to prevent browning. Assemble the sandwiches: Spread black-bean mixture on two slices of bread; layer one slice with smoked turkey and tossed avocado, and place the other slice on top of it. Using a serrated knife, trim crusts and cut into triangles. Cover with a damp paper towel until ready to serve. Print