2/3 cup low-sodium refried black beans, warmed or at room
1/4 cup queso fresco or cotija cheese, crumbled
1 small ripe avocado, pitted, peeled and sliced
Put the cabbage, tomato and radishes in a bowl. Drizzle with the lime juice and hot sauce and stir well. Set aside.
Using your fingers, remove some of the soft bread from the inside of the roll halves, making a hollow for the sandwich filling. Toast the rolls in a toaster or a warm oven.
Spread half of the refried beans over the bottom half of each roll. Top with the cheese and avocado slices. Divide the vegetable mixture equally between the sandwiches, mounding it on top of the avocado. Cover with the top half of the rolls and serve immediately, or wrap well and pack to go. Makes 2 sandwiches.
Adapted from Williams-Sonoma Healthy in a Hurry, by Charity Ferreira (Weldon Owen, 2012).