Loaded Black Bean Tortas

Livin' La Vida with this healthy mound of beans and veggies! Make sure to have plenty of napkins because this delicious Tex-Mex meal is messy!

Filling:
1 Yellow Onion, Chopped
3 Garlic Cloves
1T Chili Powder
1t Cumin
2 Cans of Black Beans, rinsed & drained
1.5C Vegetable Broth
1 Lime, Juiced

Sauce:
1C canned Coconut Milk
1/3C Sriracha Sauce
1T Chia Seeds
1/2t Garlic Powder
Salt to taste

Whole Wheat Hamburger Buns

First, make the sauce by using a food processor. Place all of the ingredients and blend it until it's smooth. Put the sauce aside to use later on. Next, chop up the onion and mince the garlic. In a large non-stick pot on medium heat, cook the veggies for about 5 minutes or until golden brown. Add in your spices and cook for another minute. Then, add your beans and vegetable broth. Bring to a simmer then lower the heat. Now, use a potato masher to smash the beans up. You can leave a few intact for more texture. Remove from heat and serve.

Toast your bread and serve with the sauce and add your favorites: avocado, lettuce, tomatoes, red onion.