Author: Sharon

Tired of bean brick burgers? Try this instead!

Mexican Torta Style: Spread a seasoned black bean puree (with cumin, chili, garlic) on bread, top with avocado, pickled jalapeños, onion, and chipotle mayo.

BBQ Black Bean Sandwich: Simmer beans with a tangy BBQ sauce and serve with creamy vegan slaw on a bun or bread.

Spicy Avocado Toast Topping: Mash beans with lime juice, garlic, cumin, and paprika, then spread on toast and add avocado slices and chili flakes.

Mediterranean Twist: Mix mashed beans with tahini, lemon juice, garlic, and herbs for a dip/spread, adding feta or cucumbers if desired.

Breakfast Sandwich: Use the bean mixture as a “sausage” base with a fried egg [Just Egg vegan egg], cheese (optional), and avocado on an English muffin or toast.

Tips for the Spread

Texture: Mash with a fork or pulse in a food processor, leaving some whole beans for texture, not a smooth paste.

Flavor Boosters: Add smoked paprika, cumin, oregano, garlic, onion, lime/lemon juice, or hot sauce.

Binding (if needed): For a thicker spread, add breadcrumbs or a flax egg, though it’s often not necessary for a sandwich filling.

Ingredients

• 1/2 cup (140 g) black beans
• 1 tablespoon tahini
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 2 teaspoons lemon juice
• Salt and pepper
• 1 teaspoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1 teaspoon dried mixed herbs
• everything but the bagel seasoning

For sandwich:
• your favorite bread
• tomatoes
• cucumber
• lettuce or arugula
• red onion
• hot sauce

A delicious vegan version of the sloppy joe – made with black beans! This delicious black bean sandwich is smothered in a tangy ketchup brown sugar sauce and topped with crunchy slaw.

Ingredients
[Oil ingredients redacted]
1 medium yellow onion, minced
4 cloves garlic, minced
1 (15 oz) can black beans
½ cup ketchup
3 tbsp apple cider vinegar
1 tbsp soy sauce
1 tsp Dijon mustard
2 tbsp brown sugar
½ tsp paprika
½ tsp garlic powder
¼ tsp salt
½ cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp pure maple syrup
1 tsp onion powder
1 medium head napa or green cabbage, shredded
2 medium carrots, grated
1 small bunch green onions (scallions), sliced
4 whole grain buns or rolls

Instructions

1. Preheat a medium saucepan over medium heat. Once the saucepan is hot, add oil and swirl to coat the bottom.
2. Add the onion and garlic to the saucepan; cook, stirring frequently, until slightly softened, 4-5 minutes.
3. Drain and rinse the beans in a colander; add to the saucepan with the onion. Stir to combine.
4. Add the ketchup, vinegar, soy sauce, Dijon, brown sugar, and spices to the saucepan. Reduce heat to low and simmer, stirring occasionally, while you make the slaw.
5. In a large bowl, whisk together the mayonnaise, vinegar, Dijon, maple syrup, and onion powder.
6. Add the cabbage, carrots, and green onion to the bowl with the dressing and toss to combine. Set aside.
7. Toast the buns if desired.
Divide the bean mixture between buns and top with slaw.