Mexican · side

Black Bean and Avocado Sandwich

Black Bean and Avocado Sandwich reads sourness 5.8, citrus 5.7 and allium 3.4 on Palate's 0–10 flavor X-ray — a Mexican side, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sourness 5.8 · Citrus 5.7 · Allium 3.4 · Richness 3.3 · Umami 3.3 · Earthy 2.8 · Herbaceous 2.3 · Heat 2.2 · Sweetness 2.0 · Nutty 1.7 · Warm Spice 1.7 · Fruity 1.6 · Salinity 1.1 · Bitterness 1.1

What's in it (9)

Time & effort: about 15 min · effort: medium

Nutrition (per 100 g, engine-estimated): 190.5 kcal, 9.9 g protein, 3.6 g fat, 31 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. Mash beans with a folk in a medium bowl, then mix in salsa, jalapeno and cumin.
  2. Mash avocado with a folk in a small bowl, then mix in onion and lime juice.
  3. Cut baguette into 4 equal lengths.
  4. Split each piece in half horizontally.
  5. Pull out most of the soft bread from the center then left with mostly crust.
  6. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
  7. Cut each one in half and serve.

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Keep reading: what sourness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.