Black Bean Tortas with Coconut Chipotle Mayo
courtesy of the Thug Kitchen: Eat Like You Give a F*** Cookbook
I’ve been trying to incorporate more meatless meals into my diet weekly. Not because I want to cut calories necessarily or want to forego meat, but because it really makes me expand my cooking techniques and I try lots of new ingredients that otherwise I would just neglect. Discovering Wegmans has not helped either (it makes Whole Foods Market look like absolute weak sauce…no offense).
I picked up the Thug Kitchen cookbook at Target a few weeks ago, and I’m slowly cooking my way through, my sort of “cooking challenge”. It’s a vegan cookbook, with some very raunchy language (parents beware!), but they have super easy and creative recipes.
I started out by making these Black Bean Tortas with Coconut Chipotle mayo. A torta is essentially a mexican sandwich, and I made a few changes to the recipe in that I used a few different types of hot sauce and changed up the bread that was used (just personal preference).
I started out making the coconut chipotle mayo. Combine 1 cup of canned coconut milk, 1/3 cup of hot sauce ( I used Cholula, a personal favorite, but it recommended any chipotle hot sauce), 1/3 cup of olive oil, 1 tablespoon of chia seeds, 1 teaspoon of fresh lemon juice (about half a lemon), 1/2 teaspoon of garlic powder, and a pinch of salt to taste
Throw all these ingredients as is into a food processor or blender and run on high for 1 minute. Add more hot sauce if you want, then store it in the fridge until ready to use. It will get thicker the longer you let it cool.
After finishing the mayo, start on your black beans. Heat a teaspoon of olive or coconut oil ( I used coconut) in a medium to large pot over medium high heat. Saute 1 onion, finely chopped, until golden brown (about 5 minutes). Add 3 cloves of minced garlic, 1 tablespoon of chili powder, and 3/4 teaspoon of cumin and cook for 30 seconds, until fragrant.
Add 2- 15 oz cans of low sodium black beans (drained) and cook for 5 to 10 minutes until completely warmed through and well combined. Mash up the beans to a chunky consistency. Add the juice of 1 lime and salt to taste. It’s not going to look pretty…just trust me.
While the beans are cooking, toast a crusty bread/roll of your choice. I used a loaf of ciabatta bread, cut into 4 sandwiches, and toast in the oven.
Toast well, you don’t want a soggy sandwich in case there is some liquid left in the beans (lesson learned ). Smear a generous amount of mayo on the toasted bread, pile on 1/4 of the bean mixture. Some great add on ideas are lettuce, tomato, red onion, avocado, some fresh cilantro, and of course, more hot sauce. I enjoyed mine with a side salad, but it’s a full meal on it’s own! Enjoy
- 1 cup canned coconut milk
- 1/3 cup hot sauce; like Cholula
- 1/4 cup olive oil
- 1 TBS ground chia seeds
- 1 TSP lemon juice
- 1/2 TSP garlic powder
- Pinch of salt
- 1 TSP olive/coconut oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 TBS chili powder
- 3/4 TSP ground cumin
- 2 15 oz cans low sodium black beans; drained
- Juice of 1 lime
- salt to taste
- 1 loaf of ciabatta bread
- lettuce/tomatoes/red onion/avocado/fresh cilantro
- Chipotle Mayo
- Throw all ingredients directly into food processor. Run on high for 1 minute. Add more hot sauce to taste. Store in fridge to thicken
- Creamy Black Beans
- Heat oil in pot on medium high heat. Saute onion until golden brown, about 5 minutes. Add garlic, chili powder, and cumin; cook for 30 seconds. Add beans and stir well. Simmer on medium low for 5 to 10 minutes until warmed through. Mash up until chunky in texture. Add lime and salt.
- Cut ciabatta loaf into fourths and toast well. Smear generously with mayo and black bean mixture. Add lettuce, tomatoes, red onion, avocado, cilantro, etc. and top with more hot sauce. Serve with side salad, lightly dressed.