Recipes

INGREDIENTS:

• 1 cup canned or cooked black beans, drained and rinsed (TIP: Opt for BPA-free cans.)
• 2 tbsp chopped fresh cilantro leaves
• 1 whole-grain baguette (10 oz)
• 8 oz low-fat cheddar cheese, shredded 
• 8 oz grilled, boneless, skinless chicken breast, shredded or thinly sliced 

• Sea salt and cayenne pepper, to taste
• Olive oil cooking spray

INSTRUCTIONS:

1. Place beans, 1/4 cup water and cilantro into the bowl of a 4-cup food processor; purée until smooth. Season with salt and cayenne. Scrape mixture into a sealable container, cover and set aside. (Mixture can be made ahead and stored in refrigerator for 1 to 2 days.)
2. Slice baguette into 32 pieces (about 1/4-inch thick) and arrange in a single layer on a tray or cutting board. Spray each slice with cooking spray and flip over, misted-sides-down.
3. Spread 1 tsp bean purée onto 16 of the baguette slices. Top each of remaining 16 slices with 1/2 oz cheese (about 1 tbsp) and 1/2 oz chicken. Sandwich baguette slices together, topping each cheese-chicken slice with a bean purée slice, making a total of 16 sandwiches.
4. Preheat a nonstick skillet over medium heat and mist with cooking spray. Place sandwiches into pan, cooking in batches. Cook for 2 to 3 minutes per side or until bread is light golden brown, cheese is melted and chicken is warm. Serve immediately.