Southwest Black Bean, Smoked Turkey, and Avocado Tea Sandwiches

Name: Southwest Black Bean, Smoked Turkey, and Avocado Tea Sandwiches
Ingredients: 1 15 ½-ounce can black beans, drained; 3 tablespoons coarsely chopped onion; 0.5 jalapeno pepper, seeded and chopped; 0.5 garlic clove, coarsely chopped; 0.125 teaspoon red-pepper flakes or jalapeno seeds; 0.5 teaspoon coarse salt; 0.25 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

By

Martha Stewart Editors

Updated on September 30, 2020

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.