What's This?
Serving size 4
Prep Time
Total Time


1 can 15-ounce black beans or pinto beans, rinsed (see note)3 Tbsp prepared salsa1 Tbsp chopped pickled jalapeño½ tsp ground cumin1 ripe avocado, pitted2 Tbsp minced onion1 Tbsp lime juice1 16- to 20-inch-long baguette, preferably whole-grain1 ⅓ cup shredded green cabbage


1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.

2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.


To Make Ahead: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 354
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Sodium 822mg 34%
  • Total Carbohydrates 60gm 20%
  • Fiber 17gm 68%
  • Protein 17gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Diabetic, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Bean & Legume, Mexican, Easy, 30 Minute, Quick, No-Cook, Fall, Spring, Summer, Winter, Super Bowl

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