Black Bean Tortas With Chipotle Mayo

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This mentation of the beloved Mexican sandwich uses creamy refried achromatic beans and a substance of vegan mayonnaise with the condiment from canned chipotles en adobo.

The mayo is simply a overmuch easier (and much dependable) way than that primitively called for successful the "Thug Kitchen" cookbook, which calls for a coconut chipotle "mayonnaise" made with coconut milk, blistery sauce, lipid and chia seeds to thicken.

Just Mayo marque vegan mayonnaise is disposable astatine Whole Foods Markets and immoderate different ample market stores, including Giant.

The chipotle mayonnaise tin beryllium refrigerated for up to 2 weeks. The refried beans tin beryllium refrigerated for up to 1 week; reheat earlier making the tortas.

Ingredients

1/2 cupful vegan mayonnaise (preferably Just Mayo brand; whitethorn substitute regular mayonnaise)
2 tablespoons condiment from a tin of chipotles en adobo, oregon much arsenic needed (may substitute your favourite chipotle-flavored blistery sauce)
1 tablespoonful extra-virgin olive oil
1 mean yellowish onion, chopped
3 cloves garlic, minced
1 tablespoonful crushed ancho chile powder
1 spoon crushed cumin
3 cups cooked oregon canned no-salt-added achromatic beans (from 2 15-ounce cans, drained and rinsed)
1 1/2 cups homemade oregon no-salt-added rootlike broth (see related recipe)
1/2 spoon good oversea salt, oregon much arsenic needed
1 tablespoonful caller lime juice
6 kaiser rolls, divided and toasted
Small romaine lettuce leaves
Flesh of 1 mean avocado, sliced
2 mean tomatoes, cored and sliced
1 tiny reddish onion, sliced

Nutritional Facts

Per serving

Calories
550
Fat
23 g
Saturated Fat
3 g
Carbohydrates
69 g
Sodium
680 mg
Protein
18 g
Fiber
12 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Thug Kitchen" (Rodale, 2014).

Tested by Joe Yonan.

Published October 28, 2014

Updated March 15, 2026