Crush black beans with a fork until no full beans remain (but not into a paste). Mix in a bit of taco spices (or if you don’t have taco spices on hand, add a few pinches of chili powder and cumin) to add some south of the border flavor.

Optionally, press your bread in a panini grill or with a hand press.

Add a light spread of mayo to the bottom layer of bread.

Sliced tomatoes come next

Scoop on black bean mixture in a pile or two, roughly spread out

Arrange sliced onion, more or less depending on your love for onion

Sprinkle on some shredded lettuce

Spread some avocado mixture on the inside of the top piece of bread

Serve at just about any temperature – I enjoy room temp. or cool.