Ingredients
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  • 10 ounces baby spinach
  • 6 tablespoons extra-virgin olive oil
  • 3 1/2 ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup)
  • 1 yellow onion, finely chopped (1 cup)
  • Kosher salt and freshly ground pepper
  • 2 teaspoons minced garlic (from 2 cloves)
  • 1 can (15.5 ounces) pinto beans, rinsed and drained
  • 1 cup packed cilantro leaves, chopped
  • 2 teaspoons fresh lime juice
  • 1 egg, beaten
  • 1 1/2 cups Cooked Bulgur
  • 1/3 cup dry whole-wheat breadcrumbs
  • 6 slices Swiss cheese (optional)
  • 6 potato sandwich rolls, split and toasted
  • Dijonnaise, sliced avocado, sprouts, and pickles, for serving
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