Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion, (chopped)
  • 3 cloves garlic, (minced)
  • 1 can (19oz) (2 cups) black beans, (drained and rinsed)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne ((or to taste))
  • 1/4 teaspoon salt
  • 1/2 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1 clove garlic, (finely minced or pressed)
  • 1/2 teaspoon cumin
  • 4 pitas, (warmed if desired (gluten-free if preferred))
  • 1 avocado, (diced)
  • 1 tomato, (diced)
  • 1/2 head romaine lettuce, (separated into leaves)
  • 1/2 cup cucumber, (sliced)
  • 1/4 red onion, (thinly sliced)
  • 1/4 cup pickled hot banana pepper rings

Instruction

  • To make the Spicy Black Beans: heat the oil in a large skillet or pan over medium-high heat. Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown. Add the black beans, chili powder, smoked paprika, cayenne, and salt and stir to combine. Cook for another 3 - 5 minutes to heat the beans through. Remove from heat and set aside.
  • To make the Tangy Garlic Mayo: In a small bowl, mix together the vegan mayonnaise, lemon juice, garlic, and cumin. Set aside.
  • To assemble the Pita Sandwiches: Warm the pitas, if desired. Spread each pita with about 2 tablespoons of the tangy garlic mayo. Divide the black bean mixture among the pitas, and then all of the remaining toppings- the avocado, tomato, lettuce, cucumber, red onion, and banana peppers. Enjoy!