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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 696 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 avocado
  • 2 (15 oz) cans black beans
  • 1 (12 oz) pkg broccoli slaw
  • 2 medium carrots
  • ½ (8 oz) block cheddar cheese
  • 1 small bunch cilantro
  • 4 jalapeño peppers
  • 1 lime
  • ¼ cup plain Greek yogurt
  • 2 tomatoes
  • 4 whole grain buns or rolls
  • 1 medium yellow onion
  • black pepper
  • chili powder
  • coriander, ground
  • cumin, ground
  • extra virgin olive oil
  • garlic powder
  • mayonnaise
  • pure maple syrup
  • salt

Instructions

  1. Preheat oven to broil on high and position rack under the broiler.
  2. Wash and dry the fresh produce.
    • 4 jalapeño peppers
    • 1 lime
    • 2 medium carrots
    • 1 small bunch cilantro
    • 2 tomatoes
    • 1 avocado
  3. Peel, halve, and thinly slice onion. Transfer to a large baking sheet pan.
    • 1 medium yellow onion
  4. Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Add to the baking sheet with the onions. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  5. Drizzle onions and jalapeños with oil and season with salt; toss to coat. Place in the oven and broil, tossing once, until veggies are soft and blistered, about 10 minutes. Remove from oven and set aside. (Keep the broiler on.)
    • 2 tsp extra virgin olive oil
    • ¼ tsp salt
  6. Meanwhile, juice lime into a medium bowl. Add yogurt, mayo, maple syrup, salt, and pepper; whisk to combine the dressing.
    • ¼ cup plain Greek yogurt
    • ¼ cup mayonnaise
    • 2 tsp pure maple syrup
    • ¼ tsp salt
    • ¼ tsp black pepper
  7. Peel and grate carrots. Add carrots and broccoli slaw to the bowl with the dressing.
    • 1 (12 oz) pkg broccoli slaw
  8. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and toss to combine the slaw; set aside.
  9. Drain and rinse beans; transfer to another medium bowl.
    • 2 (15 oz) cans black beans
  10. Add spices to the bowl with the beans. Crush with a fork or potato masher until almost smooth, with some texture remaining; set aside.
    • ½ tsp chili powder
    • ½ tsp cumin
    • ½ tsp coriander
    • ½ tsp garlic powder
    • ½ tsp salt
  11. Grate cheese.
    • ½ (8 oz) block cheddar cheese
  12. Remove broiled veggies to a plate. Split rolls in half and place, cut-side up, on the baking sheet. Spread bean mash over the bottom halves of the rolls and top with cheese. Place in the oven and broil until buns are lightly toasted, and cheese is melted, 1-2 minutes. Remove from oven.
    • 4 whole grain buns or rolls
  13. Meanwhile, thinly slice tomatoes. Halve and pit the avocado; slice thinly while still in the skin, then scoop out.
  14. Place the bottom of each roll on a plate. Top with tomato, avocado, onions, and jalapeños; close sandwich with top half of the roll. Serve with broccoli slaw on the side and enjoy!

Nutrition per Serving

Calories
696
Fat
34g
Net Carbs
50g
Protein
30g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • potato masher
  • tongs
  • whisk or fork