Black Bean Avocado Melts

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.