Ingredients

  • 1 14-oz can navy beans, drained and rinsed
  • ¾ cup reduced-fat ricotta cheese
  • ½ cup red onion, finely diced
  • ⅓ cup flat-leaf parsley, chopped
  • ½ lemon, juiced
  • 1 tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tomato, thinly sliced
  • 2 cups baby spinach
  • 8 slices sprouted grain bread

Directions

  1. Place beans in a large bowl and mash roughly with a fork or potato masher. Stir in ricotta cheese, red onion, parsley, lemon juice, paprika, salt, and pepper.
  2. Lay equal amounts of bean mixture, tomato, and spinach onto bread, then top with a second slice.
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