Mexican-Style Grilled Vegetable Sandwiches + Weekly Menu
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 red bell pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp fresh oregano, minced
  • 1 Tbsp olive oil
  • ½ tsp ground cumin
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne
  • 1 (15 oz) can unsalted black beans, drained and rinsed
  • 1 large zucchini, cut lengthwise into (1/4-inch-thick) slices
  • ½ small red onion, cut into (1/4-inch-thick) slices
  • 1 (12 oz) sourdough bread loaf, halved horizontally
  • 2 oz reduced-fat pepper-Jack cheese, shredded (about ½ cup)
  1. Preheat broiler to high (550 F).
  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10-12 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel off charred skins and cut into strips.
  3. Place lime juice, oregano, oil, cumin, salt, black pepper, cayenne, and beans in the bowl of a food processor; pulse several times or until coarsely chopped.
  4. Heat a grill pan over high heat (or preheat grill). Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.
  5. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with cheese and top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into pieces
Recipe from Cooking Light
Nutrition Information
Serving size: ¼ recipe Calories: 386 Fat: 7.0 Carbohydrates: 68.5 Sugar: 3.5 Sodium: 671 Fiber: 8.8 Protein: 18.8 Cholesterol: 10
Recipe by Prevention RD at