Black Bean Avocado Melts
with Chipotle Aioli
- 1 avocado
- 13.4 oz black beans
- 6 tbsp Follow Your Heart® Soy-Free Vegenaise®
- ½ tsp chipotle morita powder
- 4 slices sourdough bread
- 2 oz vegan mozzarella
- For full ingredient list, see Nutrition
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.
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.
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.