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Vegan Tortas de Albondigas (Mexican Meatball Subs)

Alissa Saenz
  • 55 minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

black beans, (drained and rinsed)

1

small onion, (diced)

3

garlic cloves, (minced)

1 cup

panko breadcrumbs

1 tbsp

red wine vinegar

1 tbsp

soy sauce

2 tsp

ground cumin

1/2 tsp

ancho chile powder

Oil mister or cooking spray

1 tbsp

olive oil

1

medium onion, diced

3

garlic cloves, (minced)

1 14 ounce can

tomato sauce

1 14 ounce can

fire roasted diced tomatoes

2

chipotle peppers (from a can), (finely chopped)

1 tsp

dried oregano

Salt and pepper

4

bolillo or telera rolls, sliced open

Diced avocado

Diced onion

Shredded lettuce