Vegan Spicy Black Bean Pita Sandwich
20-minute sandwich loaded with spicy black beans, a creamy tangy mayo, and a mountain of fresh veg. Oil-free and gluten-free options are included. And if you aren't into spice you can still enjoy the sandwich, just check the recipe notes.
My Notes:
Servings: pita sandwiches
Ingredients
For the Spicy Black Beans:
- 1 tablespoon(s) olive oil
- 1 yellow onion chopped
- 3 clove(s) garlic minced
- 1 19oz can(s) black beans drained and rinsed
- 1 teaspoon(s) chili powder
- 1 teaspoon(s) smoked paprika
- 1/4 teaspoon(s) cayenne or to taste
- 1/4 teaspoon(s) salt
For the Tangy Garlic Mayo:
- 1/2 cup(s) vegan mayonnaise
- 1 tablespoon(s) lemon juice
- 1 clove(s) garlic finely minced or pressed
- 1/2 teaspoon(s) cumin
For the Sandwich:
- 4 pitas warmed if desired (gluten-free if preferred)
- 1 avocados diced
- 1 tomatoes diced
- 1/2 head(s) romaine lettuce separated into leaves
- 1/2 cup(s) cucumber sliced
- 1/4 red onion thinly sliced
- 1/4 cup(s) pickled hot banana pepper rings
Instructions
- To make the Spicy Black Beans: heat the oil in a large skillet or pan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the black beans, chili powder, smoked paprika, cayenne, and salt and stir to combine. Cook for another 3 - 5 minutes to heat the beans through. Remove from heat and set aside.
- To make the Tangy Garlic Mayo: In a small bowl, mix together the vegan mayonnaise, lemon juice, garlic, and cumin. Set aside.
- To assemble the Pita Sandwiches: Warm the pitas, if desired. Spread each pita with about 2 tablespoons of the tangy garlic mayo. Divide the black bean mixture among the pitas, and then all of the remaining toppings- the avocado, tomato, lettuce, cucumber, red onion, and banana peppers. Enjoy!
Notes
Oil-free: to make oil-free, omit the oil in the beans and instead do a water or broth sauté. Sub the vegan mayonnaise with vegan yogurt or an oil-free homemade vegan sour cream such as my favourite recipe found on page 207 in Fuss-Free Vegan cookbook.
Pitas: feel free to sub the pitas for your favourite wrap or sandwich bread.
Spicy: If you aren't a fan of spice, omit the cayenne and the hot pickled banana peppers. If you like a lot of spice you may want to increase the cayenne just a wee bit depending on your taste preferences. Make-Ahead/ Meal Plan: Make the beans, and sandwich sauce ahead of time. Store separately in air-tight containers in the fridge for up to 5 days. Assemble the sandwiches fresh. You can re-heat the beans in the microwave if desired. Sandwich toppings: feel free to swap out the veg with whatever vegetables you prefer or have on hand.
Spicy: If you aren't a fan of spice, omit the cayenne and the hot pickled banana peppers. If you like a lot of spice you may want to increase the cayenne just a wee bit depending on your taste preferences. Make-Ahead/ Meal Plan: Make the beans, and sandwich sauce ahead of time. Store separately in air-tight containers in the fridge for up to 5 days. Assemble the sandwiches fresh. You can re-heat the beans in the microwave if desired. Sandwich toppings: feel free to swap out the veg with whatever vegetables you prefer or have on hand.
Nutrition
Serving: 1pita sandwich (recipe makes 4 sandwiches) | Calories: 492kcal | Carbohydrates: 47g | Protein: 8g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 519mg | Potassium: 715mg | Fiber: 8g | Sugar: 4g | Vitamin A: 7634IU | Vitamin C: 24mg | Calcium: 105mg | Iron: 2mg
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