Mexican-Style Grilled Veggie Sandwich
Colorful grilled veggies brighten up this Mexican-inspired sandwich
1 red bell pepper
1-2 tbsp fresh lime juice
1 tbsp oregano, minced
1 tbsp olive oil
½ tsp ground cumin
¼ tsp ground red pepper
½ tsp ground black pepper, divided
1 (15 oz) can black beans, rinsed and drained
1 zucchini, cut lengthwise into 1/4 inch slices
1 small red onion, cut into 1/4 inch slices
2 oz or about 1/2 cup shredded pepper Jack cheese
¼ tsp kosher salt
Ener-G Tapioca Hot Dog Buns
Preheat broiler to high.
Cut bell pepper in half lengthwise (discard seeds). Place pepper halves, cut side down, on a foil-lined baking sheet; flatten with hand. Broil about 10 minutes. Wrap pepper halves in foil. Let stand 5 minutes. Peel and cut into strips.
Put juice, oregano, oil, cumin, half the black pepper, ground red pepper, and beans in a food processor; pulse several times until coarsely chopped.
While bell pepper is cooling, heat a pan over high heat and coat with cooking spray. Place zucchini and onion slices on pan; grill 5 minutes on each side. Sprinkle on cheese until melted.
Broil or toast buns until warmed. Spread black bean mixture over bread; top with bell pepper, zucchini, onion. Sprinkle with remaining black pepper and salt.
Save time: Don't want to roast your own peppers? Use jarred roasted red peppers and heat them in the pan with the zucchini and onion.
Panini style: Use any of your favorite Ener-G sliced bread, prepare all other ingredients as listed above and place between 2 bread slices, then use a panini press or griddle to get a nice, toasty sandwich!