These hearty open-face sandwiches are ready in no time and can be enjoyed for breakfast, lunch or dinner. They're typically made with refried beans; here we use pureed black beans scented with cumin and oregano instead for a similar effect., August 2022


Credit: Ali Redmond

Recipe Summary

10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

To make ahead

Refrigerate black bean mixture (Step 2) and pico de gallo (Step 3) in separate airtight containers for up to 2 days.


Parchment paper

Nutrition Facts

2 open-face sandwiches
359 calories; protein 18g; carbohydrates 54g; dietary fiber 9g; sugars 4g; fat 8g; saturated fat 4g; mono fat 1g; poly fat 1g; cholesterol 13mg; vitamin a iu 960IU; vitamin b3 niacin 3mg; vitamin c 20mg; vitamin e iu 1IU; folate 103mg; vitamin k 11mg; sodium 729mg; calcium 231mg; chromium 1mcg; iron 4mg; magnesium 88mg; phosphorus 84mg; potassium 596mg; zinc 2mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 22mcg.