Vegan Black Bean Torta
In 2016 I have been trying to cook at home more; to save money, to be healthier, and its enjoyable. I will admit, cooking dinner every night is definitely easier said than done while working a full time job. BUT, there are a couple of cookbooks/websites I am obsessed with that make the chore easier. The first is Minimalist Baker and the second is Thug Kitchen, both are vegan based and the recipes are super simple to follow.
I always throw my own spin on any recipe, the Vegan Black Bean Torta is no different, the original recipe can be found in the Thug Kitchen cookbook.
Ingredients:
Black Beans
- 1 tsp olive oil
- 1 1/2 tbsp chilli powder
- 1 tsp cumin
- salt
- 1 1/2 cup vegetable broth
- 1 yellow onion- chopped
- 3 garlic cloves- minced
- 1 jalapeño-chopped
- 1 lime- juiced
- 3 cups black beans- rinsed and drained
- 1 cup black-eyed peas- rinsed and drained
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- salt
- 1 tsp lemon juice
- 1 tbsp ground chia seeds
- 1 cup canned coconut milk
- 1/2 cup of your favorite hot sauce
Torta Toppings
- Rolls/Bread
- Lettuce
- Tomatoes- sliced
- Red onion- sliced
- Avocado- sliced
- 1/4 cup olive oil
- 1/2 tsp garlic powder
- salt
- 1 tsp lemon juice
- 1 tbsp ground chia seeds
- 1 cup canned coconut milk
- 1/2 cup of your favorite hot sauce
Step 2-
- 3 garlic cloves- minced
- 1 1/2 tbsp chilli powder
- 1 tsp cumin
Cooke for about 1 minute.
Add:
- 1 1/2 vegetable broth
- 3 cups black beans
- 1 cup black-eyed peas
Let simmer and then reduce heat to low.
Next, smash the bean mixer. Once done add:
- salt
- lime juice
- additional seasoning to taste
Step 3-
Toast the rolls/bread.
Step 4-
Add spicy mayo, black beans mixture, and topping(s). Note- I made fresh mango guacamole.
Step 5-
Enjoy!

