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Organic & Non‑GMO

New!

Mexican Roasted Veggie Sandwich

  • Prep Time:
    10 Minutes
  • Cook Time:
    20 Minutes
  • Total Time:
    30 Minutes
  • 4 Servings
  • Prep Time:
    10 Minutes
  • Cook Time:
    20 Minutes
  • Total Time:
    30 Minutes
  • 4 Servings

Ingredients

  • 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

  1. Preheat oven to 450° F
  2. Line large baking sheet w/ foil or parchment
  3. Cut pepper, zucchini and onion lengthwise into 1⁄4 inch thick strips
  4. Toss lightly with olive oil and place in oven for 15-20 minutes or until vegetables are tender
  5. Combine olive oil, lime juice, seasoning and spices w/ black beans in a food processor. Pulse several times until coarsely chopped
  6. Spread black bean mixture evenly over 4 slices of Oroweat Thin-Sliced 22 Grains & Seeds Bread
  7. Top each slice with roasted vegetables and cactus
  8. Sprinkle with grated pepper jack cheese and top with each with slice of Oroweat Thin-Sliced 22 Grains & Seeds Bread
  9. Spray both sides of sandwich with cooking spray
  10. In a frying pan, grill each side for approximately 3 minutes per side or until cheese melts
  11. Remove from pan and slice
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