Meatless Mondays are Back! Black Bean Torta w/Coconut Chipolte Mayo from Thug Kitchen 

My husband just had gall bladder surgery and is on a low-fat diet while recovering. Sorry baby, but you are about to eat SO MANY VEGETABLES.

I need to get my “Meatless Monday” posts up and running again, but one tough thing I have been butting up against is that I have just been too hot and tired to throw together a meal when I get home from work lately. My husband (love him) as he is recovering from surgery and has been absolutely no help, so I need quick and easy recipes for sure.

So, this past week I set out write a solid meal plan I knew I could stick to, despite my busy schedule. Due to his diet restrictions I wanted to eat mainly vegetarian, and remembered this fun cookbook my dad gave me as a present.

The recipe book title is “Thug Kitchen: Eat Like you Give a F*CK”. This cookbook is not for the bashful… about every other sentence has cuss words in it. I find it hilarious and modern, but just wanted to give you a fair warning in case you are not familiar.

One very impressive and different thing about this book is that it is entirely vegetarian. Their concept is that anyone can cook a nice delicious juicy piece of meat, but what about some equally delicious but exponentially healthier vegetarian recipes?

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This recipe was very quick and easy to make, and the flavors are great! I have quite a few bookmarked for meals later in the week too. Basically all you are doing is throwing your beans in a pot, whipping up a quick sauce, then assembling your sandwich.

INGREDIENTS

Coconut Chipotle Mayo:
  • 1 cup canned coconut milk
  • 1⁄3 cup of your favorite chipotle hot sauce (I used peppers in adobo)
  • 1⁄4 cup olive oil
  • 1 tbsp ground chia seeds (I didn’t have these and just left the item out and the flavors were still fine)
  • 1 tsp lemon juice
  • 1⁄2 tsp garlic powder
  • Pinch of salt

Creamy Black Beans:

  • 1 tsp oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 3⁄4 tsp ground cumin
  • 3 cups cooked black beans
  • 1 1⁄2 cups vegetable broth
  • Juice of 1 lime
  • Salt to taste

Torta Trimmings:

  • 4 crusty rolls, split and toasted
  • Lettuce (PS – YES this is the lettuce we planted back in THIS POST!)
  • Sliced tomatoes, red onion and avocado (I added some cilantro and thought it was a nice touch)

If you want to grab a copy of “Thug Kitchen” for yourself, check out this link here (affiliate)! Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck

DIRECTIONS

  1. FOR THE MAYO – Throw all the mayo ingredients in a food processor or blender until well mixed. Place in the refrigerator to thicken and chill.
  2. FOR THE BEANS – Heat the oil on medium, then toss in the onion and saute until it starts to sweat and turn golden (5 mins). Add garlic/spices, then toss in beans and broth. Bring to a simmer and turn the heat to low. Mash your beans then season with lime, salt and pepper to taste.
  3. ASSEMBLE!

Recipe cred goes 200% Thug Kitchen!

Follow them on insta @thugkitchen and check out some of their other fun cookbooks here!

Thug Kitchen 101: Fast as F*ck

Thug Kitchen Party Grub: For Social Motherf*ckers

Disclaimer: I am a member of the Amazon Affiliates program… I am not sponsored by any of these products, I just really like them! I do however get a little kick-back if you purchase anything through the links provided. Prices are no different than if you were just shopping on your own 🙂

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