These hearty open-face sandwiches are ready in no time and can be enjoyed for breakfast, lunch or dinner.
Line a large rimmed baking sheet with parchment paper.
Combine beans, water, cumin, oregano and salt in a small food processor.
Photo: Ali Redmond
Process until thick and smooth, about 1 minute.
Stir together tomato, jalapeno, 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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
