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Vegan Black Bean and Poblano Chile Torta

Vegan Black Bean and Poblano Chile Torta

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Although this vegan Black Bean and Poblano Chile Torta has a long ingredient list, it comes together without a lot of hassle. It’s basically a bean and chile sandwich with a garlicky vegan mayo spread.

Vegan Black Bean and Poblano Chile Torta

Black Bean and Poblano Chile Torta
 
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Yield: 2 sandwiches
Ingredients
  • 1 poblano chile
Roasted Garlic Aioli:
  • 10 cloves roasted garlic
  • ½ cup vegan mayonnaise
  • Juice of 2 limes
  • ¼ teaspoon salt
  • Indian black salt, optional, for garnishing
Filling and Toppings:
  • 2½ cups meatless strips or 3 cups chopped oyster mushrooms or 2 cups quartered cremini mushrooms
  • ½ cup water
  • 4 cloves garlic, minced
  • 3 tablespoons guajillo chile powder
  • ¾ teaspoon dried Mexican oregano
  • ¼ teaspoon salt
  • 2 tablespoons white balsamic vinegar or distilled white vinegar
  • ¾ cup refried black beans
  • ½ cup shredded vegan cheese, optional
Bread:
  • 2 bolillo or telera rolls, halved (see note)
Instructions
  1. Pan-roast the poblano, seed it, cut it into ½-inch thick strips, and set aside. While the poblano is pan-roasting, make the aioli. Purée the garlic, mayonnaise, lime juice, and salt in a blender or food processor and set aside.
  2. In a small pot over medium heat, simmer the meatless strips or mushrooms in the water, garlic, chile powder, oregano, salt, and vinegar for 10 minutes. If you need to add a splash of water to keep the sauce hydrated, do so. Ultimately, the sauce should cook down so it coats the filling. Pull out a small amount of bread from the center of each half of the rolls, creating shallow boats in which the filling and toppings can sit. Toast the bread in a toaster, in the oven, or in a buttered skillet. Spread the filling on the bottom halves of bread and top with the poblano strips. Spread the black beans and then the aioli on the top portions of bread and sprinkle it with the Indian black salt. (Don’t close the sandwich, because the Indian black salt makes a nice presentation.) For a more decadent version of this sandwich, sprinkle the cheese on top of the filling and toast the bottom part of the sandwich until the cheese melts.
Notes
Note: If you can’t find bolillo or telera rolls, you can use ciabatta rolls or small baguettes instead.

Recipe from [i]Vegan Mexico[/i], copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.

 

 

About Jason Wyrick

Jason Wyrick is an executive chef, cooking teacher, caterer, a former diabetic, and founder of the world’s first vegan food magazine, The Vegan Culinary Experience. His September 2014 Vegan Tacos is a masterpiece of research and an outstanding addition to the vegan bookshelf. He has co-authored the New York Times best-selling book 21-Day Weight Loss Kickstart with Neal Barnard, MD, and has taught alongside many medical and dietary professionals.  Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program through the Scottsdale Culinary Institute, and has catered for major corporations.  Jason has taught hundreds of vegan cooking classes around the world, and his work has been featured in the New York Times, Vegetarian Times, and on both local and national television.  His website is www.thevegantaste.com.