If you haven't yet bought the Thug Kitchen cookbook, you don't know what you're missing. Yes, the language is bad, but the recipes are great -- I haven't found a loser yet! Here's another recipe to try (I shortened the instructions a little and made a little change with the veg broth) before buying your copy:
Black Bean Tortas with Coconut Chipotle Mayo
Ingredients
For the Mayo:
- 1 cup canned coconut milk
- 1/2 cup of your favorite chipotle hot sauce
- 1/4 cup olive oil
- 1 tblsp chia seeds
- 1 tblsp lemon juice
- 1/2 tsp garlic powder
For the Creamy Black Beans
- 1 tsp oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced, or about 2 tblsp jar garlic
- 1 tblsp chili powder
- 3/4 tsp ground cumin
- 3 cups cooked black beans (I used 2 cans of black beans)
- 1 1/2 cups veg broth (I only used 1/2 cup and still needed to pour off a little liquid)
- juice of one lime
- salt to taste
Torta trimmings
- 4 crusty rolls, split and toasted
- lettuce
- sliced tomatoes
- sliced red onion
- sliced avocado
Instructions
- Make the mayo first. Combine all mayo ingredients in a blender and blend until smooth. Put the mayo in the frig and it will thicken up.
- Next make the black beans. Heat the oil and saute onion, garlic, chili powder, and cumin. Add the black beans and cook until soft (add veg broth to keep the beans moist). Add in the lime juice and salt. Mash the black bean mixture with a potato masher until it's chunky, yet spreadable.
- Now make the tortas! Spread the mayo on one roll and the black bean mixture (topped with lettuce, tomato, onion, avocado -- however you like it). Enjoy!
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