Ingredients

• 2 (15-ounce) cans black beans, drained and rinsed
• 2 shallots, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon freshly chopped cilantro leaves
• 1 egg white, slightly beaten
• 3 tablespoons whole-wheat flour
• 1/2 tablespoon kosher salt
• 1 tablespoon cracked black pepper
• 3 tablespoons olive oil
• Spinach
• Sliced roasted red peppers, jarred
• Sliced red onion
• 4 multi-grain rolls
• Szechuan Tomato Dressing, recipe follows
• 1/4 cup Szechuan sauce
• 1/4 cup chopped sun-dried tomatoes
• 1 tablespoon freshly chopped cilantro leaves
• 1/4 cup olive oil
• Salt and freshly ground black pepper

Instructions

1. In a large bowl, finely mash the black beans with a potato masher or your hands. Add the shallots, red pepper flakes, smoked paprika, Worcestershire, hot sauce, cilantro, egg white, flour, salt and pepper. Mix well with a wooden spoon. Form into 4 patties and arrange on a platter.
2. In a large saute pan over medium-high heat, add the oil. Sear patties for 3 to 4 minutes on each side until they have a nice crust. Remove the patties to a paper towel lined platter. Assemble the sandwiches with a patty, some spinach, roasted red peppers and red onion on the multi-grain rolls. Top with a good drizzle of Szechuan Tomato Dressing and serve.
3. In a small bowl, add the Szechuan sauce, tomatoes and cilantro. Whisk in the olive oil and season with salt and pepper, to taste. Use as a dressing for the black bean sandwiches.