Ingredients
-
1 cup no-salt-added canned black beans, rinsed
-
3 tablespoons water
-
¼ teaspoon ground cumin
-
¼ teaspoon dried oregano
-
¼ teaspoon salt
-
1 cup chopped tomato
-
½ jalapeño pepper, finely chopped
-
¼ cup finely chopped red onion
-
1 tablespoon chopped fresh cilantro
-
1 tablespoon lime juice
-
2 (4-inch) white bread rolls, halved
-
Extra-virgin olive oil spray
-
⅓ cup shredded cheese, such as Oaxaca, mozzarella, pepper Jack or Cheddar
Directions
-
Preheat broiler. Line a large rimmed baking sheet with parchment paper.
-
Combine beans, water, cumin, oregano and salt in a small food processor. Process until thick and smooth, about 1 minute. Set aside.
-
Stir together tomato, jalapeño, onion, cilantro and lime juice in a medium bowl.
-
Arrange rolls cut-side up on the prepared baking sheet; coat lightly with olive-oil spray. Broil until lightly golden and crispy, 1 to 2 minutes. Remove from oven. Divide the bean mixture among the 4 roll halves, spreading evenly; top with cheese. Broil until the cheese has melted, 30 to 45 seconds. Divide the pico de gallo evenly among the sandwiches.
