Who doesn’t love a good sandwich? This black bean and squash torta doesn’t disappoint! Inspired by one of my favorite lunch spots in Denver, Moxie, this is a hearty sandwich, super flavorful with a hint of spice. Plus, I love that it’s a hot sandwich, which makes it great to enjoy in the wintertime. You all know I am not eating cold food on a cold winter day!
Whole Roasted Squash
I love roasted squash. Not only does it taste delicious, I also love the smell of squash roasting in the oven. The whole house has a sweet and slightly nutty aroma. It’s a delectable fragrance. I like to use acorn squash in this recipe. The soft texture is great, and I prefer that acorn squash is a little sweeter. It balances well with the citrus of the pico de gallo and the creamy spiciness of the chipotle cashew crema. Kobucha squash is also great in this recipe. I’m getting hungry just writing this!
Plan Ahead for Roasting Time
The most time-consuming part of this recipe is roasting the squash. If you make the squash ahead of time, these sandwiches come together super quick. Have squash for dinner the night before, and just cook an extra one to toss on your black bean and squash tortas for lunch the next day. Bulk cooking style. In the kitchen, it’s all about planning ahead and combining efforts to make delicious food from scratch, but not spending all day in the kitchen.
Chipotle Cashew Crema
This stuff is the bomb. Chipotle cashew crema is so delicious, I could eat it every day. Plus, it is extremely easy to make: 5 minutes, 6 ingredients, and a blender. That’s all you need to whip up this amazingly flavorful dairy-free spread. You can also adjust the spiciness level by adding more or less chipotle peppers in adobo sauce. If spice is not your thing, use less than half a can. If you’re down with ghost peppers and douse everything in Frank’s Red Hot like my oldest son, add the whole can.
Add Some Pico De Gallo
Pico de gallo is one of my favorite types of salsa. I do love a good spicy salsa, but there is just something delightful about the fresh flavors of pico de gallo. Plus, it is the easiest salsa to make at home. 6 ingredients, food processor, and done. If you don’t have the time to make homemade pico de gallo you can usually find some in the produce section at your grocery store, near the veggie trays.
Sandwich Assembly Time
Now that you’ve got all your sandwich toppings ready to go, let’s put these tasty tortas together. To start, spread a layer of the refried black beans on the bottom slice of ciabatta. I do like to warm up the black beans a little. Next add a couple of scoops of the roasted acorn squash. Then a scoop of pico de gallo. Followed by a layer of sliced avocados. Lastly, add the chipotle cashew crema to top ciabatta bun. Then smash those two pieces of bread together and your sandwich is ready. Yum!
PrintBlack Bean and Squash Torta
This black bean and squash torta is a delicious, hearty, and flavorful vegan sandwich. The sweet taste of the squash is perfectly balanced by the spicy chipotle cashew crema and citrus zip of pico de gallo. Sure to be your new favorite sandwich!
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Beans, Dinner, Lunch, Plant based, Plant-based, Sandwiches
- Method: Baking
- Cuisine: Healthy
- Diet: Dairy-Free, Vegan
Ingredients
- 1 acorn squash
- 4 ciabatta buns
- 1/2 cup chipotle cashew crema
- 15oz can refried black beans
- 2 avocados, pitted and sliced
- 1 cup pico de gallo
Instructions
- Preheat the oven to 375°. Next, prep the squash for roasting. Cut the squash in half and scoop out the seeds. Drizzle a little olive oil on the fleshy side of the squash to avoid sticking to the pan. Then place the squash fleshy side down on a glass baking dish or regular baking sheet and pop it into the oven. Cook for about 45 minutes until the squash is tender.
- While the squash is cooking, you can make the chipotle cashew crema and pico de gallo.
- Once the squash is cooked, you are ready to assemble the sandwiches. Cut the ciabatta buns in half, if not done so already.
- Spread the refried black beans on the bun. Then add a couple of scoops of squash on top of the beans. Add some sliced avocado and a scoop of pico de gallo. Finish off with a smear of the chipotle cashew crema on the top bun and then place it on top of the sandwich. Repeat with the remaining ciabatta buns, then these are ready to enjoy!
Notes
Kabocha also works great in this recipe.
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