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Mexican Sandwiches Recipe
|Hard rolls||4 (Crusty)|
|Canned red kidney beans||1 Pound, drained (1 Can)|
|Kidney bean liquid||3 Tablespoon|
|Chili powder||3⁄4 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Finely shredded lettuce||1⁄2 Cup (8 tbs)|
|Meat||1⁄4 Pound, sliced (Left Over Meat)|
|Avocado||1 , thinly sliced|
|Green pepper||1 Large, cut in 1/8-inch rings|
|French dressing||1⁄3 Cup (5.33 tbs)|
Calories 503 Calories from Fat 190
% Daily Value*
Total Fat 22 g33.5%
Saturated Fat 3.8 g18.9%
Trans Fat 0 g
Cholesterol 10 mg
Sodium 1468 mg61.2%
Total Carbohydrates 62 g20.7%
Dietary Fiber 12.5 g50%
Sugars 9.5 g
Protein 20 g40%
Vitamin A 64.7% Vitamin C 85.7%
Calcium 16.1% Iron 14.3%
*Based on a 2000 Calorie diet
Remove soft centers combine beans, bean liquid, chili powder, salt, pepper, and garlic powder; heat bean mixture.
Force through sieve to make paste.
Cool, spread bean paste over bottom halves of rolls; cover with layer of shredded lettuce, top with slices of meat, avocado, and green pepper rings; pour over enough French dressing to moisten.
Top with remaining halves of rolls.