Ingredients
- 8 slices of Oroweat® Thin-Sliced 22 Grains & Seeds Bread (or substitute with your favourite Oroweat bread)
- 1 green, red or yellow pepper - cut in half lengthwise, discard seeds and membraines
- 1 yellow or zucchini squash
- 1⁄2 small red onion
- 1⁄2 cup pickled cactus leaf
- 1 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon smoked paprika
- salt + pepper, to taste
- 1 15 oz can unsalted black beans - drained and rinsed
- 1 cup pepper jack cheese - grated
- Cooking spray (ie avocado oil, extra virgin olive oil, canola, coconut oil, grapeseed oil)
Preparation
- Preheat oven to 450° F
- Line large baking sheet w/ foil or parchment
- Cut pepper, zucchini and onion lengthwise into 1⁄4 inch thick strips
- Toss lightly with olive oil and place in oven for 15-20 minutes or until vegetables are tender
- Combine olive oil, lime juice, seasoning and spices w/ black beans in a food processor. Pulse several times until coarsely chopped
- Spread black bean mixture evenly over 4 slices of Oroweat® Thin-Sliced 22 Grains & Seeds Bread
- Top each slice with roasted vegetables and cactus
- Sprinkle with grated pepper jack cheese and top with each with slice of Oroweat® Thin-Sliced 22 Grains & Seeds Bread
- Spray both sides of sandwich with cooking spray
- In a frying pan, grill each side for approximately 3 minutes per side or until cheese melts
- Remove from pan and slice