Black 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
Scale
- 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.
Find it online: https://bowlofyum.com/2026/01/black-bean-and-squash-torta/