Black Bean and Poblano Chile Tortas

• Produce

  • 10 cloves Garlic, Roasted
  • 4 cloves Garlic
  • 2 Limes, juice of
  • 3/4 tsp Mexican oregano, dried
  • 1 Poblano chile
  • 3/4 cup Refried black beans

• Condiments

  • 1/2 cup Vegan mayonnaise

• Baking & Spices

  • 3 tbsp Guajillo chile powder
  • 1 Indian black salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp White balsamic vinegar or distilled white vinegar

• Bread & Baked Goods

  • 2 Bolillo or telera rolls

• Dairy

  • 1/2 cup Cheese, vegan

• Liquids

  • 1/2 cup Water

• Other

  • 2 1/2 cups Meatless strips or 3 cups chopped oyster mushrooms or 2 cups quartered cremini mushrooms

Found on vnutritionandwellness.com

Ingredients

• 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
• Bread:
• 2 bolillo or telera rolls, halved (see note)

Directions

• 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.