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.
3 cups beans, cooked (I used black beans and white navy beans)
3 garlic cloves, diced
1/4 onion, diced
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.
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.