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Spicy Black Bean Sandwiches W/ Chipotle Mayo
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    Spicy Black Bean Sandwiches W/ Chipotle Mayo

  • 1 tbsp reduced fat mayonnaise
  • 3 tbsp nonfat sour cream -- or nonfat yogurt
  • 2 tsp canned chipotle peppers in adobo sauce, chopped
  • 1 16 oz can black beans -- rinsed & drained
  • 3/4 cup red onion -- chopped
  • 3 tbsp fresh cilantro -- chopped
  • 1 clove garlic -- finely chopped
  • 1 tbsp mild chili powder
  • 1 tsp ground cumin
  • 2 tbsp fresh lime juice
  • salt -- to taste
  • 2 lg squares corn bread -- sliced horizontally
  • 1/2 small head iceberg lettuce -- shredded
  • 1 ripe avocado -- pitted/peeled/sliced
  • 1 vine ripened tomato -- cored & sliced
  • In a small bowl, stir together mayonnaise, sour cream and chipotle peppers. Set aside.

    In a large bowl, combine black beans, red onion, cilantro, garlic, chili powder, cumin, lime juice, and salt. Lightly mash the beans while stirring, until all ingredients are incorporated and the mixture just holds together (or you can use a food processor and just pulse until it comes together).

    Toast the corn bread slices. When they are toasted, remove them and slather the top piece with some of the chipotle mayonnaise. Then put a couple of slices of avocado and some tomato (or lettuce). Pile on some of the black bean mixture and cover with the bottom piece of cornbread. Turn sandwich over.

    Serve with chips or potatoes.

    NOTES : If you use pita bread as the recipe calls for, the recipe has 266 calories per serving, 8g protein, 11g fat, 36g carbo, 283mg sodium and 1 mg cholesterol. If you use the cornbread, I don't have the nutritional information.

    From: The Eating Well New Favorites Cookbook p. 62
    Posted By: RisaG , Via: Chile Head Mailing List
    Post Date: Thu, 21 Oct 1999

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