An out of the box Mexican meal made with the traditional staples of Mexican cuisine!! This multi-layered, grilled sandwich is stuffed with refried kidney beans (cooked kidney beans which are mashed and simmered in spices), Pico de Gallo (a chunky salsa of sorts) and avocado slices. In addition, it fulfills all the macro nutrient requirements – carbohydrates from bread and beans, protein from beans and good fat from avocado. Tasty, easy to whip up and healthy!!
Details
4 portion
45 minutes
15 minutes
280/ portion
Print
Ingredients
- For the refried bean mixture
Kidney Beans 100 gms
Onions chopped 20 gms
Tomato chopped 15 gms
Garlic chopped 10 gms
Cumin Powder 5 gms
Paprika Powder 5gms
Green Chillies chopped 5 gms (de-seeded)
Coriander Leaves chopped 5 gms
Olive oil 10 ml
Black Pepper to taste
Salt to taste
Lime juice 2 ml
- Pico de Gallo
Red Onions chopped 30 gms
Ripe Tomato chopped 30 gms
Jalapenos fresh or brined chopped 10 gms
Coriander Leaves chopped 10gms
Cumin Powder 5 gms
Lemon juice 5 ml
Salt to taste
- For Assembling the sandwich
White Bread 8 slices (See our Breads section for recipe)
Iceberg or Romaine lettuce 20 gms
Ripe Avocado 80 gms
Mayonnaise 10 gms (for applying on the bread)
Directions
- Soak kidney beans overnight and cook till soft. Drain the water and keep both separately.
- Heat a pan, add olive oil, chopped garlic and onions and saute till onions are translucent. Add chopped tomatoes and cook till soft and tender. Add cumin powder, paprika powder and chopped green chillies.
- Add the boiled kidney beans and water as required. Cook till the kidney beans are well mashed and the mixture is dry. Season with salt and pepper. Switch off the gas and add lime juice and coriander leaves . Keep aside and let it cool.
- Pico De Gallo
- Combine the ingredients for Pico de gallo in a bowl. Add salt and lemon juice and mix well.
- Assembling the sandwich
- Arrange the bread slice on an even surface and apply mayonnaise on one side of the bread. Arrange lettuce on top of this.
- Put the refried bean mixture on one slice of the bread and top with another slice.
- Slice the avocado and arrange on top of another slice. Add Pico de gallo on top of the avocado. Keep this layer on top of the refried bean layer and cover it another slice of bread.
- Apply butter on top of the assembled sandwich and grill on both sides of the sandwich using a griller or on a tawa.
- Cut into 2 and serve along with your choice of salsa or guacamole (See our Condiments section for recipes).
Chef’s Twist :-
Replace kidney beans with charro beans, black beans or pinto beans.