In a frying pan, heat the olive oil over medium heat. Add the chopped kale and sauté for about 3-4 minutes until wilted but still vibrant green.
In a mixing bowl, combine the drained kidney beans and corn. Pour the smoky chili sauce over them, and season with salt and pepper. Stir well to coat evenly.
Add the sautéed kale to the bean and corn mixture, gently folding to combine.
Preheat your frying pan (or use the same one without additional oil) over medium heat. Lightly toast each slice of bread on both sides.
Once the bread is toasted, divide the bean mixture evenly across two slices, topping with additional ingredients like avocado and cilantro if desired.
Close the sandwiches with the remaining slices of bread, and return to the pan. Cook for another 2-3 minutes on each side until heated through and golden brown.
Remove from heat, let rest for 5 minutes, then cut in half and serve with a side salad and a sprinkle of cracked black pepper.
