Here are my dinner dishes from Wednesday and Thursday:
INGREDIENTS
- 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
- 3 tablespoons prepared salsa
- 1 tablespoon chopped pickled jalapeño
- 1/2 teaspoon ground cumin
- 1 ripe avocado, pitted
- 2 tablespoons minced onion
- 1 tablespoon lime juice
- 1 16- to 20-inch-long baguette, preferably whole-grain
- 1 1/3 cups shredded green cabbage
PREPARATION
- Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
- Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.
TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.
- Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
(I USED SPINACH INSTEAD OF CABBAGE AND A ROLL INSTEAD OF A BAGUETTE, AND I DID NOT HAVE JALEPENOS.)
Ingredients:
- 1 Tablespoon olive oil
- 1 onion, diced
- 2 small cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 cup grape tomatoes, halved
- 3 cups vegetable broth
- 1 can chickpeas (garbanzo beans)
- 2 cups uncooked israeli (pearl) couscous
- 1 Tablespoon lime juice
- 1 teaspoon cumin
- 1/2 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1 teaspoon salt, or to taste
Preheat oven to 400º
1. Pour chopped peppers and tomatoes on a foil-lined cookie sheet and drizzle them with olive oil, salt, and pepper. Place sheet in the oven for 25 minutes.
2. Add 2 1/2 cups vegetable broth to a medium pot and bring to a boil. Once boiling, add the couscous. Cover and remove from heat. Let stand 5-7 minutes or until couscous is soft. Fluff with a fork.
3. Meanwhile, heat the 2 Tbs olive oil in a large pot over medium heat; sauté onion and garlic until golden. Add the spices and lime juice and sauté 2-3 minutes. Transfer the cooked couscous to the pot and add another 1/2 cup vegetable broth. Simmer until the sauce thickens while making sure the couscous does not get overly dried out (add an extra 1/4 cup broth if necessary).
3. After the 25 minute roasting time is up, remove the roasted tomatoes and pepper from the oven. Carefully spoon from the tray to the couscous pot and mix. Serve piping hot!
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