Vegan Mexican black bean torta

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 4 large bread rolls, made without animal ingredients
• 500 g cooked, drained black beans
• 250 g fresh mushrooms
• 2 garlic cloves
• 1 tbsp olive oil
• 1 tsp oregano
• 1 tsp ground cumin
• 2 small avocados
• 1 large tomato
• ½ red onion
• 4 tbsp vegan mayonnaise
• 1 tsp chipotle sauce, or smoked paprika to taste
• Juice of 1 lime
• 2 tbsp pickled jalapeños, optional
• Salt and pepper to taste

Step-by-step method

1. Mash the beans with cumin, one tablespoon of lime juice and 2–4 tablespoons of water. Warm in a saucepan, stirring, until thick and spreadable.
2. Slice the mushrooms and sauté in olive oil with chopped garlic and oregano for 8–10 minutes, allowing their liquid to evaporate.
3. Mix vegan mayonnaise with chipotle and a little of the remaining lime juice. Slice avocado, tomato and onion.
4. Split the rolls and lightly toast the cut sides in a frying pan. Spread bean paste over the bottom halves.
5. Layer with mushrooms, avocado, tomato, onion and optional jalapeños. Spread mayonnaise over the top halves.
6. Close, press gently and serve warm. Sprinkle any remaining lime juice over the avocado and adjust chilli to taste.