Smashed white bean and avocado sandwiches
Creamy white beans and avocado smashed with lemon and garlic, piled on bread with tomato and greens, a vegan lunch with 20-plus grams of protein.
- 10 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.47 a serving
- 460 calories
- Vegan
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 10 minutes.
Ingredients
For 2 servings.
- 1 can cannellini beans, drained and rinsed
- 1 avocado
- ½ lemon, juiced
- 1 clove garlic, grated
- 4 slices whole wheat bread
- 1 tomato, sliced
- 1 cup baby spinach
- 2 tbsp red onions, thinly sliced
From your pantry
- ½ tsp salt
- ¼ tsp black pepper
- 1 pinch red pepper flakes
Each serving has about 460 calories, 23 g protein, 69 g carbs and 12 g fat, and costs about $2.47 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No avocados? Guacamole works.
- No lemons? Limes work.
- No tomatoes? Roma tomatoes work.
- No baby spinach? Kale or arugula works.
- No red onions? White onions or yellow onions work.
Steps
Tap an underlined word for a quick explanation.
and the beans, then shake them dry.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
In a bowl, mash the beans and avocado with a fork until mostly smooth with a few chunks.
in the lemon juice, garlic, salt, pepper and pepper flakes. Taste and add more salt or lemon.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Lemon keeps the avocado green and makes the beans taste bright instead of flat.the tomato and onion.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Spread the bean mash thickly over 2 slices of bread, top with spinach, tomato and onion, and close with the other slices.
Dolly’s tip: For a packed lunch, spread the mash right to the edges and keep the tomato in the middle. It holds until lunch with an ice pack.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›Vegetarian dinners ›What to make with avocados and tomatoes ›What to make with spinach and tomatoes ›What to make with cannellini beans and spinach ›