Mixed Bean Tortas

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Here we are, another Tuesday. While I am usually about celebrating Taco Tuesday, I decided to mix it up today and try something new. I had some fluffy gluten-free buns on hand, beans I meal-prepped in the fridge, and an empty belly from teaching Zumba. So here it is, Mixed Bean Torta’s with Vegan Sour Cream.

Mixed Beans:

3 cups beans, cooked (I used black beans and white navy beans)

3 garlic cloves, diced

1/4 onion, diced

Olive oil

Spices: garlic powder, onion powder, Cayenne pepper, paprika, salt, black pepper

1 Tbsp tomato paste

Optional: jalapeno, fresh cilantro and parsley

Heat olive oil, add garlic, onion, and jalapeno. Cook until softened. Add beans, spices. Cook for 5 min. Add tomato paste and a couple tablespoons of water. Cook 2 more minutes. Remove from heat.

Vegan Sour Cream from Vegan Comfort Classics by Lauren Toyota

1 cup raw cashews (soaked in hot water for 20 min)

1/2 cup unsweetened non-diary milk (I usually add a little extra)

2 tbs lemon juice

1/2 tsp apple cider vinegar

1/2 tsp ea. onion powder, garlic powder,sea salt, white pepper

Optional: I like to add 1-2 Tbsp. Nutritional Yeast for a more cheesy flavor

Rinse cashews add all ingredients to blender and mix until smooth.

To serve:

Toast favorite bread or bun. I used Franz gluten free hamburger buns. I cut a bun in half, put a small swipe of vegan mayo on the inside and toasted both sides in a skillet.

Place the buns with mayo side facing up. Mash part of the bean mixture and spread on buns. Top with more beans, vegan sour cream, fresh parsley and cilantro.

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