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.
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.