Black Bean Torta with Chipotle Mayo

This is another recipe adapted from one in Thug Kitchen.  I have mentioned before that I love black beans which is why I was inspired to try out this recipe.  I was also interested in the coconut chipotle mayo which is absolutely delicious and compliments the sandwich very well.  My husband liked the mayo so much he put it on a roast beef sandwich because there was plenty leftover.  Having a great bread to eat these on and ripe tomatoes and avocados goes without saying, but just makes the whole experience better.

Coconut Chipotle Mayo
1/2 cup coconut milk
3 tablespoons chipotle Tabasco sauce
2 tablespoons olive oil
1 tablespoon ground chia seeds
1/2 teaspoons lemon juice
1/2 teaspoon garlic powder
pinch of salt

Black Bean Sandwiches

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, finely diced

1 1/2 tablespoons chili powder

1/2 teaspoon cumin

2 15 oz. cans black beans, drained and rinsed (for spice I sometimes will use black beans with jalapenos)

1 1/2 cups vegetable stock

juice of 1 lime

salt to taste

Additional Ingredients:
4 crusty rolls

lettuce

tomatoes

avocado

To make the mayo:  Put all the ingredients into a blender and mix until well combined, about 1 minute.  Taste to see if it is spicy enough.  Add more hot sauce to taste.  Pour into a small bowl and refrigerate until the sandwiches are ready.

Heat the olive oil in a medium pot over medium heat.  When the oil is hot, add the onions and saute until the onions are golden brown, about 5-6 minutes.  Add the garlic, chili powder and cumin and cook for 1 minute.  Add the beans and broth and stir everything together.  Bring to a simmer and then turn down heat to low to keep the mixture simmering.  When the mixture has thickened, use an immersion blender and blend it together.  It should be the consistency of guacamole.  Add the lime juice.  Taste then add salt to taste.  Adjust any flavorings.

To assemble, take a roll and on one side add the coconut chipotle mayo.  One the other side add the black beans.  Add lettuce, tomatoes and avocado.  Put the sandwich together.

Black Beans and Rice

I love beans.  I know I have said this before, but I really don't know where this obsession came from as I don't remember eating them often when I was young.  And, when I was young, we had beans with bacon which were sweet and I never liked them.  Maybe that is why once I discovered them as a savory dish I decided they were wonderful.  They are good for you.  They are filling and an alternate to eating so much meat, but they also accompany meat dishes.  My favorite hands down are black beans, but white beans hold a close second.  This is a dish I found years ago from somewhere on the internet and have adapted it to make it according to my tastes.  It is a great side dish when served with white rice (or brown rice depending on my patience and mood), but I also eat black beans and rice for lunch just as it is.

Black Beans and Rice
2 tablespoons olive oil
1/2 cup finely chopped onions (I usually use yellow or white)
1 red pepper, finely chopped
4 cloves garlic, finely minced
1 - 15 oz. can black beans with jalapenos (you can use regular if you wish, but I like the spice and flavor which the black beans get from the jalapenos)
1 teaspoon oregano
3/4 cup water
1 package goya seasoning (if you can't find this use 1/4 teaspoon dried coriander, 1/2 teaspoon salt and 1/2 teaspoon ground cumin)
1 tablespoon white wine vinegar
2 cups cooked rice  (1 cup uncooked rice.)

Before you begin the beans, rinse 1 cup of uncooked rice.  Put the rice on to cook and it should be ready at about the time the black beans are ready.

In a medium pot, pour in the olive oil.  Saute the chopped onions and red pepper in the olive oil until just beginning to brown.  Add the garlic and let cook for another couple of minutes.  When it is tender, stir in remaining ingredients. (If you are using the beans with jalapenos, you can dice up some of the jalapenos to add a little spice.  I usually add 2-3, but not all of them.) Simmer for at least 10 more minutes.

Serve over white rice.