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A hearty and healthy open-faced sandwich featuring a savory black bean patty seasoned with corn and spices. Served on whole wheat toast with a creamy, oil-free white bean spread, it's a perfect quick and satisfying vegan lunch.
For 4 servings
Make the oil-free white bean spread
Prepare the black bean patty mixture
Form and cook the patties
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A hearty and healthy open-faced sandwich featuring a savory black bean patty seasoned with corn and spices. Served on whole wheat toast with a creamy, oil-free white bean spread, it's a perfect quick and satisfying vegan lunch.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 231.81 calories per serving with 12.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Assemble the open-faced sandwich
Use certified gluten-free bread and substitute the whole wheat flour with 2 tablespoons of gluten-free oat flour or almond flour.
Add 1 finely chopped jalapeño or 1/4 teaspoon of cayenne pepper to the black bean patty mixture for a spicy kick.
Add 1/4 cup of cooked quinoa to the patty mixture and use a high-protein or sprouted grain bread.
Save time by using a store-bought oil-free hummus instead of making the white bean spread from scratch.
Black beans are an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
The combination of beans and whole wheat bread provides a significant amount of dietary fiber, promoting digestive health and helping you feel full longer.
This sandwich is very low in saturated fat and cholesterol-free, making it a great choice for supporting cardiovascular health.
Yes, it is very healthy. It's packed with plant-based protein and fiber from the beans, low in saturated fat, and made with whole grains. The oil-free spread keeps the overall fat content very low.
One open-faced Black Bean Sandwich has approximately 290-310 calories, making it a light yet filling meal option.
Absolutely. Place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until firm and lightly browned.
The whole wheat flour acts as a binder. Make sure not to make the mixture too wet and handle the patties gently when flipping. Chilling the mixture before cooking also helps them hold their shape.
