This Black Bean and Poblano Chile Torta (bean and chile sandwich with a garlicky vegan mayo spread) is a tasty recipe from Jason Wyrick’s new book Vegan Mexico.
I used to eat at Mexican restaurants all the time before going vegan; I would stuff myself silly with cheese & fried food … and then feel gross later. After going vegan, I haven’t gone as often because there never seemed to be many options for me that didn’t use dairy-based cheeses and sauces. I made one dish which has Southwest/Mexican flavors (my Southwest Quinoa) but in general, I’m not as familiar with cooking many Mexican dishes.
Luckily for me Jason Wyrick’s book Vegan Mexico is filled with recipes he has veganized (such as the Black Bean and Poblano Chile Torta recipe below) that allow me to get my Mexican cooking on! The dishes also much healthier than those fried monstrosities I used to order… and the best part? They taste sooo good!
The book describes the different regions of Mexico and the foods that come from each, which I found really interesting (I’m a bit of a geography & culture geek).
Jason includes recipe sections you’d expect such as tacos, enchiladas, salads, soups, main dishes and desserts but he also has chapters on cooking techniques, side dishes, tortas (sandwiches), drinks, grilled fare, snacks and breads – many of which were new to me.
The recipes all look amazing. So far I have tried the Black Bean and Poblano Chile Torta (obviously) and the Tomato and Black Bean Soup. Other recipes I have my eye on are the Veracruz-Style Empanadas, Pirate Tacos, Creamy Green Enchiladas, Mexican Meatballs, and Candied Pumpkin (just to name a few!).
When I was perusing the recipes deciding which to make for my blog post, I kept noticing the Black Bean and Poblano Chile Torta. I didn’t know what a torta was at first – turns out it’s a sandwich! So basically the Black Bean and Poblano Chile Torta is a bean and chile sandwich with a garlicky vegan mayo spread. Yum!
Although this torta has a long ingredient list, it comes together without a lot of hassle. I was actually surprised how easy the recipe was to make. I hope you enjoy it as well!
Black Bean & Poblano Chile Torta (sandwich) - an amazingly tasty recipe from the book Vegan Mexico. Click To Tweet
This recipe is from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.
Yields Makes 2 sandwiches
- 1 poblano chile
- Roasted Garlic Aioli:
- 10 cloves roasted garlic
- 1/2 cup vegan mayonnaise
- Juice of 2 limes
- 1/4 teaspoon salt
- Indian black salt, optional, for garnishing
- Filling and Toppings:
- 2 1/2 cups meatless strips or 3 cups chopped oyster mushrooms or 2 cups quartered cremini mushrooms
- 1/2 cup water
- 4 cloves garlic, minced
- 3 tablespoons guajillo chile powder
- 3/4 teaspoon dried Mexican oregano
- 1/4 teaspoon salt
- 2 tablespoons white balsamic vinegar or distilled white vinegar
- 3/4 cup refried black beans
- 1/2 cup shredded vegan cheese, optional
- 2 bolillo or telera rolls, halved (see note)
- Pan-roast the poblano, seed it, cut it into 1/2-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.
- 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.
Note: If you can’t find bolillo or telera rolls, you can use ciabatta rolls or small baguettes instead.