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AVOCADO AND BLACK BEAN TORTAS

Black Bean Tortas with avocado, cabbage, red bell pepper and delicious creamy sriracha sauce is healthy, quick and easy! Vegan + WFPB recipe.

head on view of avocado and black bean tortas.

Can I make you a sandwich – a really, really yummy sandwich?

If you say yes, I will make you this avocado and black bean torta. It is absolutely delicious and I have no doubt that you will love it!

This is for anyone and everyone, vegan or not. It fills your protein needs, has lots of fiber and is full of flavor (oh such wonderful flavor) and texture.

Now without further ado, let’s eat!

top down view of

Ingredients You’ll Need

In this easy recipe, mexican sandwich rolls such as telara or bolillo are layered with refried black beans, avocado, veggies and creamy sriracha sauce for a quick, healthy and delicious vegan lunch or dinner!

Here is everything you will need:

top down view showing the process of making black bean tortas.

How To Make Avocado & Black Bean Torta

Once you have the ingredients, it’s easy as can be to make these hearty tortas! For the full printable recipe, be sure to scroll to the bottom of the page.

  • Prepare your veggies and beans.
  • Slice your bread and remove some of the soft bread from the inside of the top slice, making a slightly hollow area for the sandwich filling (this is optional depending on what your rolls are like, you be the judge, I removed a small amount from mine).
  • Spread a good amount of the refried black beans over the bottom half of each roll. Top with avocado, radishes, red onion and cabbage.
  • Spread the condiment of choice on the top portion. Squeeze some lime over the bottom portion and cover with the top half of the rolls.
  • Serve immediately, or wrap and pack to go (if you can get out of the door without eating them).

Makes 3 sandwiches. Enjoy to the fullest!

Recipe Tips

  • Make this like the original recipe. To do this, combine the cabbage, tomato or bell pepper, radish and red onion in a medium sized bowl. Squeeze the lime juice on top and add a teaspoon or so hot sauce of choice mixing well to coat. Layer as above with beans, avocado, veggie mixture and some condiment of choice.
  • Gluten-free option. Turn this recipe into tacos using corn tortillas or use gluten free bread of choice.
  • Make your own spread. I highly recommend getting into the habit of making your own spreads. But if you happen to be allergic to nuts or just don’t have the time to make your own, you can just as easily use 1/4 – 1/2 cup vegan mayo and add a little sriracha, about 1 teaspoon at a time, until your desired flavor/heat is reached.

head on view of avocado and black bean tortas.

More Vegan Sandwich Recipes You’ll Love

If you try this easy torta recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

AVOCADO AND BLACK BEAN TORTAS

Healthy and delicious, this vegan black bean torta with avocado, cabbage, tomatoes and a creamy sriracha sauce is easy and delicious! Recipe adapted from William Sonoma

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 5 min
  • Total Time: 20 minutes
  • Yield: Serves 3
  • Category: Entree
  • Cuisine: Tex-Mex, Mexican
  • Diet: Vegan

Ingredients

Scale
  • 1 1/2 cup green cabbage, thinly shredded
  • 1 large tomato or red bell pepper, seeded and chopped
  • 2 large radishes, thinly sliced
  • 1 red onion, thinly sliced
  • 1 can (15 oz) vegan refried black beans, warmed or at room temp
  • 1 or 2 avocados, pitted, peeled and sliced
  • sriracha cashew cream or cilantro lime cashew ‘sour cream’, as spread
  • 3 crusty or soft sandwich rolls, split (I used telera)
  • 12 limes
  • hot sauce, optional

Instructions

Prepare your veggies and beans.

Slice your bread and remove some of the soft bread from the inside of the top slice, making a slightly hollow area for the sandwich filling (this is optional depending on what your rolls are like, you be the judge, I removed a small amount from mine).

Spread a good amount of the refried black beans over the bottom half of each roll. Top with avocado, radishes, red onion and cabbage. Spread your condiment of choice on the top portion. Squeeze some lime over the bottom portion and cover with the top half of the rolls.

Serve immediately, or wrap and pack to go (if you can get out of the door without eating them).

Makes 3 sandwiches

Notes

Alternately, you could make this like the original recipe and combine the cabbage, tomato, radish and red onion in a medium sized bowl. Squeeze the lime juice on top and add a teaspoon or so hot sauce of choice mixing well to coat. Layer as above with beans, avocado, veggie mixture and some condiment of choice.

Options for those who are eating gluten free. Turn this recipe into tacos using corn tortillas or use gluten free bread of choice.

I highly recommend getting into the habit of making your own spreads but if you happen to be allergic to nuts or just don’t have the time to make your own, you can just as easily use 1/4 – 1/2 cup veganaise and add a little sriracha, about 1 teaspoon at a time, until your desired flavor/heat is reached.

Updated: Avocado + Black Bean Tortas was originally published in March 2013. It has been retested and updated with new photos in July 2020.

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8 Comments

  1. This was super good. I used crunchy sprouts instead of cabbage for more crunch.

  2. I used broccoli slaw for a little extra veggie boost. Also, I turned it into tacos because I did not have good sandwich rolls on hand and I did have corn tortillas. Either way, DELISH! Lime Cashew cream is amazing.

  3. AUBREY @ Project Lovegood says:

    Oh my gosh this looks AMAZING!! Beautiful photo too! I'm pinning this!

  4. Anonymous says:

    I just found your blog. This recipe looks fabulous, as do the cajun quinoa cakes. Can't wait to try these and others. I look forward to following your vegan adventures.

    1. Glad to have connected. Would love to know how these recipes go for you. Cheers to eating outside of the box and lot's of great food ahead. :)

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