1 1/2 cups green cabbage
1 tomato
2 radishes
red onion
15 oz refried black beans
2 avocados
siracha cashew cream sauce
3 sandwich rolls
2 limes
hot pepper sauce

Slice the bread and remove some of the soft bread from the inside of the top slice, making a slightly hollow area for the sandwich filling (this is optional depending on what your rolls are like). Spread a good amount of the refried black beans over the bottom half of each roll. Top with avocado, radishes, red onion and cabbage. Spread your condiment of choice on the top portion. Squeeze some lime over the bottom portion and cover with the top half of the rolls. Serve immediately, or wrap and pack to go (if you can get out of the door without eating them). Makes three sandwiches. Those who are eating gluten free can turn this recipe into tacos using corn tortillas.