Southwest Black Bean, Smoked Turkey, and Avocado Tea Sandwiches

Southwest Black Bean Sandwiches
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.


  • 1 15 ½-ounce can black beans, drained

  • 3 tablespoons coarsely chopped onion

  • ½ jalapeno pepper, seeded and chopped

  • ½ garlic clove, coarsely chopped

  • 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


  1. 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.

  2. In another bowl, gently toss avocado with lime juice to prevent browning.

  3. 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.

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