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gluten-free bagel sandwiches

Southwestern Bagel Sandwiches with Avocado and Spicy Black Bean Spread

These bagel sandwiches are a riff on a southwestern grilled cheese but entirely vegan. If you don’t have access to an oven, you can always just toast the bagels and assemble the toppings cold (skipping the cheese if need be). But I love it in melt form. If you have leftover bean spread it makes a wonderful dip with tortillas.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2
Author Phoebe Lapine


  • 2 Little Northern Bakehouse Plain Bagels cut in half widthwise
  • One 14-ounce can black beans rinsed and drained
  • 1 small garlic clove
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • 1 tablespoon fresh lime juice
  • 2 tablespoons hot sauce divided
  • 2 slices vegan cheddar cheese
  • 1 avocado thinly sliced
  • ½ bunch cilantro


  1. Preheat the oven to 400 degrees. Arrange the bagels cut-side down on a baking sheet. Toast for 5 minutes, or until the cut sides are golden brown.
  2. Meanwhile, make the black bean spread: combine the beans, garlic, cumin, salt, lime juice and 1 tablespoon hot sauce in a small food processor. Pulse until pureed but still chunky. Set aside.
  3. Once the bagels are toasted, slather the bottom halves with a generous layer of black bean spread. Top each with a slice of the vegan cheese and return to the oven until the cheese is melted, about 3 minutes. Divide the avocado between the bottom halves, drizzle with the remaining hot sauce, and top with a generous handful of cilantro (stems and all). Slather the top halves of the bagels with the additional black bean spread and place them on top. Serve the fiesta bagels immediately warm or wrap in foil for later!