BBQ Black Bean Sandwich

• Produce

  • 1 19 oz Can Black beans
  • 1 Cilantro or parsley
  • 1 Clove Garlic
  • 1/2 Onion, medium

• Condiments

  • 1/4 tsp Chili garlic sauce
  • 1/4 tsp Liquid smoke

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 Bread or tortilla

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 19 oz Can Black Beans (or 2 Cups Cooked Black Beans)
• ½ Medium Onion
• 1 Clove Garlic
• 1 Tablespoon Olive Oil
• ¼ Cup of your favourite BBQ Sauce, plus more for drizzling.
• ¼ teaspoon Chili Garlic Sauce (optional)
• ¼ teaspoon Liquid Smoke (optional)
• Salt & Pepper to taste
• Cilantro or Parsley for Garnish
• Bread or Tortilla
• 19 oz Can Chickpeas (or 2 Cups Cooked Chickpeas)
• ½ Cup Cilantro
• ¼ Cup Tahini
• ¼ Cup Water
• 2 Tablespoons Lime Juice
• ½ teaspoon Salt
• Pepper to taste (optional)
• 1 Sweet Red Pepper
• Bread or Tortilla
• 1 Medium Avocado
• 1 teaspoon Lime juice
• ¼ teaspoon salt
• A couple grinds of pepper
• ½ Cup Cooked Black Beans
• Sprinkle of Smoked Paprika
• Cilantro for Garnish
• Bread or Tortilla
• 2 Tablespoons of Peanut Butter
• ½ a Pear (whatever kind you like)
• 1 Tablespoons Coconut Flakes
• Bread or Tortilla
• 2 Portobello Mushrooms
• 1 Clove Garlic
• 2 Tablespoons Seasoned Rice Vinegar
• 1 teaspoon Soy Sauce
• 1 teaspoon Maple Syrup or Agave
• 2 teaspoons Peanut Oil (or other plain oil)
• Hoisin Sauce for drizzling
• Spinach
• Red onion (or any other veggies you like)
• Bread or tortilla

Directions

• Drain and thoroughly rinse black beans.
• Chop onion and finely mince garlic.
• Heat a pan over medium high heat and add the olive oil.
• Toss in the onion when hot, and cook for about 3 to 5 minutes until onion is softened and beginning to brown. Add the garlic and cook for one more minute.
• Toss in the black beans and BBQ sauce.
• You can opt to use the chili garlic sauce or liquid smoke if you think your beans need a little more flavour, it just depends on how flavourful your BBQ sauce is. If you think it needs some smokiness or spice, add them in now as well, and season with salt and pepper as desired.
• Cook another 5 minutes until everything is heated through.
• Pile the beans on bread, toast, or a tortilla, garnish with cilantro, then drizzle a little extra BBQ sauce on top.
• Drain and thoroughly rinse the chickpeas.
• Add the chickpeas along with the cilantro, tahini, water, lime juice, and salt to a food processor or blender. Blend until smooth, stopping to scrape down the sides as needed.
• Slice the red pepper into thin strips.
• Spread a thick layer of the cilantro hummus on bread, toast, or tortilla and then layer with the sweet red pepper.
• Sprinkle with freshly cracked pepper if desired.
• Scoop out the flesh of the avocado and put in a medium bowl. Add the lime juice, salt, and pepper. Lightly mash with a fork.
• Stir in the black beans.
• Spread a thick layer of the avocado mixture onto bread, toast, or a tortilla.
• Top with cilantro and a sprinkle of smoked paprika.
• This one is pretty simple, spread a thick layer of peanut butter on bread, toast, or a tortilla. I like toast because it makes the peanut butter all melty.
• Slice the pear into thin pieces and layer onto sandwich.
• Sprinkle with coconut.
• Thickly slice the portobellos, and finely mince the garlic.
• Add the garlic along with the rice vinegar, soy sauce, maple syrup or agave, and peanut oil into a medium bowl. Mix.
• Add the portobellos into the bowl with the marinade, and lightly toss to coat. Let the mushrooms marinate for 10 - 20 minutes.
• Heat a skillet over medium heat, add the mushrooms and the remaining marinade. Sauté for about 5 minutes, then flip the slices and sauté another 5 minutes so that both sides are caramelized and the mushrooms are tender.
• Layer the sandwich with spinach and red pepper, then top with the portobello slices. Drizzle with hoisin sauce. Best served hot.