Black Bean Avocado Melts with Chipotle Aioli

Black Bean Avocado Melts

with Chipotle Aioli

lunch

Lunch Beans/Legumes Appetizer Mexican Soy-Free Nut-Free High-Protein Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy Party Foods
SERVINGS
2 4
PREP & COOK TIME
15 min
CALORIES
860
FAT
46g
CARBOHYDRATES
78g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 avocado
  2. 13.4 oz black beans
  3. 6 tbsp Follow Your Heart® Soy-Free Vegenaise®
  4. ½ tsp chipotle morita powder
  5. 4 slices sourdough bread
  6. 2 oz vegan mozzarella
  7. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

INSTRUCTIONS

1
Prepare the fillings

Halve the avocado, remove the pit, and slice the flesh. Drain and rinse the black beans. Mix together just 2 tbsp Vegenaise, just ⅛ tsp of the chipotle morita powder, and a pinch of salt in a small bowl. Mix the chipotle aioli.

2
Build the sandwiches

Spread 1 tbsp Vegenaise on each slice of sourdough bread. (This replaces butter or oil for browning.) Place bread on a cutting board, Vegenaise side down, and add just ¼ of the mozzarella to each of the two slices. Add about ¼ cup of the black beans on top of the cheese and mash slightly with a fork. Top with sliced avocado and the remaining mozzarella, and add remaining bread slices on top with the Vegenaise-coated side facing up.

3
Grill the sandwiches

Heat a large nonstick skillet over medium-high heat. Add the sandwiches and cook until browned and crispy, 2 to 3 minutes per side. Halve the black bean avocado melts and serve with chipotle aioli.