5 Latin sandwiches the kids can take to school! (RECIPES)

Ingredients: 2 15-ounce cans white beans, rinsed and drained, 2 tablespoons  extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 12 slices multigrain bread, 1small red onion, thinly sliced, 1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired), 14- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination), 2 avocados, pitted and thinly sliced

Directions:
1. In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

2. Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.

3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.

4. Slice each sandwich in half, if desired, and serve.

Recipe courtesy of Real Simple.

Ingredients: 1 tablespoon reduced-fat mayonnaise, 3 tablespoons nonfat sour cream, or nonfat plain yogurt, 2 teaspoons chopped chipotle peppers in adobo sauce, 116-ounce can black beans, rinsed, 3/4 cup chopped red onion, 3 tablespoons chopped fresh cilantro, 1 clove garlic, finely chopped, 1 tablespoon mild chili powder, 1 teaspoon ground cumin, 2 tablespoons lime juice, Salt, to taste, 4 6-inch pita breads, 1/2 small head iceberg lettuce, shredded, 1 ripe avocado, pitted, peeled and sliced, 1 vine-ripened tomato, cored and sliced

Directions:
1. Stir together mayonnaise, sour cream (or yogurt) and chipotle in a small bowl; set aside.

2. Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl, and season with salt to taste. Slightly mash the beans while stirring, until all ingredients are incorporated and the mixture just holds together.

3. Slice off the top third of each pita. Spread the bean mixture inside each pita. Top with the chipotle mayonnaise, shredded lettuce, sliced avocados and tomatoes. Serve within 30 minutes.

Recipe courtesy of EatingWell.com.

Ingredients: 3 dried New Mexico peppers or dried pasilla peppers, 1/4 cup chopped onion, 3 cloves garlic, chopped, 1 tablespoon cooking oil, 1 1/2 ounces Mexican-style sweet chocolate or semisweet chocolate, chopped (about 3 tablespoons), 4 4 ounces skinless, boneless chicken breast halves, 1 small avocado, halved, seeded, peeled, and mashed, 2 tablespoons light mayonnaise dressing, 1/8 teaspoon salt, 1/4 teaspoon ground red pepper (optional), 2 bolitos, bollilos, or other Mexican rolls or hard rolls, approximately 6 inches in diameter, split
Baby romaine or other green lettuce leaves, Tomato slices, 1/2 of a medium papaya, peeled, seeded, and sliced

Directions:
1. For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside. In a large skillet cook onion and garlic in hot oil over medium-high heat for 4 to 5 minutes or until onions are brown. Add the dried peppers and 1/2 cup water; reduce heat and stir in chocolate.

2. Cook and stir over medium heat, uncovered, for 3 to 5 minutes or until thickened and bubbly. Cool slightly. Transfer mixture to a food processor bowl or blender container; cover and process or blend until a smooth paste. Set aside to cool. Reserve 1 to 2 tablespoons mole.

3. Season chicken with salt, if desired. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed.

4. Rub the outside of each breast with reserved mole. Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through. Cover and chill.

5. In a small bowl stir together avocado, light mayonnaise dressing, salt, and the ground red pepper, if desired. Slice chicken into 1/4- to 1/2-inch-thick slices. Spread avocado mixture on split rolls; layer with chicken, romaine, and tomato slices. Garnish with sliced papaya. Serve open-faced. Makes 4 sandwiches.

Recipe courtesy of BHG.com.

Ingredients: 1 teaspoon extra virgin olive oil, 2 slices whole wheat bread, 2 slices sharp cheddar cheese, 1/2 an avocado, sliced, 1/2 a tomato, sliced

Directions:
1. Heat a pan over medium-low heat. (Or plug in the Panini press!)

2. Brush olive oil onto one side of a bread slice and lay into a pan, oil side down.

3. Assemble the sandwich. (Bread, cheese, avocado, tomato, cheese, topped with a second slice of bread works best!)

4. Lightly brush the top slice of bread with the remaining oil.

5. Cook for about 2 minutes, or until bread turns golden brown and cheese begins to melt.

6. Flip, and cook on the other side until bread is browned and cheese is completely melted.

Recipe courtesy of Greatist.com.

Ingredients: 4 cups vegetable oil, for frying, 2 green plantains, cut in half and then halved lengthwise, Kosher salt and freshly ground black pepper, Granulated garlic, for seasoning, 4 slices American cheese, 1 pound good-quality boiled ham, thinly sliced, 1 beefsteak tomato, thinly sliced, 4 vibrant leaves iceberg lettuce, Garlic Mayo (find the recipe here)

Directions:
1. Heat the oil in a Dutch oven to 375 degrees F. Fry 4 pieces of plantains until they float to the surface, about 2 minutes. Drain on a paper towel and repeat with the remaining 4 pieces. Using 2 wooden cutting boards or a heavy pan, flatten each piece of plantain. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes. Season with salt and pepper and a little granulated garlic. Set aside on a paper towel.

2. For the sandwich build: On the bottom of 4 fried plantains (or tostones), place a slice of American cheese, a quarter of the ham, a quarter of the tomatoes and 1 lettuce leaf. Spread the Garlic Mayo on the top tostones and close. Cut in half on the bias. Pick up gently but bite aggressively.

Recipe courtesy of Jeff Mauro/FoodNetwork.com.