Eating Well
1 15-ounce can pinto beans, rinsed
1 ripe avocado, chopped
1 tablespoon plus 2 teaspoons canola oil, divided
8 ounces ground pork or turkey
3 tablespoons cider vinegar
2 tablespoons ancho chile powder or regular chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 16- to 18-inch-long baguette, preferably whole-wheat
1/2 cup crumbled queso fresco (see Note) or feta cheese
1/4 cup thinly sliced red onion
1. Mash beans and avocado together in a medium bowl; set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork (or turkey); cook, stirring and breaking up with a wooden spoon, until cooked through, about 4 minutes. Transfer to a bowl. Stir in vinegar, chile powder, cinnamon, cloves and salt; set aside. Wash and dry the pan.
3. Cut baguette into 4 equal lengths and split each horizontally. Pull out most of the soft bread from the center, leaving mostly crust. Divide the bean mixture, meat mixture, cheese and onion among the sandwiches, patting everything down gently to keep it in the bread.
4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 sandwiches and place a medium skillet on top of them. Place 4 cans (such as canned beans) or other weights in the medium skillet to press the sandwiches. Cook until golden on one side, about 2 minutes. Reduce the heat to medium-low, turn the sandwiches over, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Keeping the heat on medium-low, repeat with the remaining 1 teaspoon oil and the remaining sandwiches. (Alternatively, cook the sandwiches in a panini maker.)
Serves 4
Nutrition
498 Calories
21 g Fat
5 g Sat
10 g Mono
43 mg Cholesterol
57 g Carbohydrates
29 g Protein
15 g Fiber
705 mg Sodium
691 mg Potassium
3 Carbohydrate Serving
