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.
Coffee Peace N' Homesteadin 