Spicy Black Bean Pita Sandwich

A hearty, flavour-packed vegan pita sandwich loaded with spiced black beans, creamy tangy mayo, and a mountain of fresh veggies. Ready in just 20 minutes, it can be made oil-free or gluten-free and works equally well stuffed into a wrap or sandwich bread.

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 2

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Ingredients

For the Black Bean Filling:

• 1 can (400g) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes
• 1 tbsp olive oil
• Salt and pepper to taste

For the Creamy Tangy Spread:

• 3 tbsp vegan mayo
• 1 tbsp lime juice
• 1 tsp hot sauce (e.g., sriracha)
• ½ tsp garlic powder

Fresh Toppings:

• 1 large tomato, sliced
• 1 cup shredded lettuce
• ½ cucumber, thinly sliced
• ¼ red onion, thinly sliced
• ½ avocado, sliced

To Serve:

• 2 large pita breads (or wraps/sandwich bread)

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Instructions

1. Cook the beans: Heat olive oil in a pan over medium heat. Add black beans, cumin, smoked paprika, chili flakes, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until beans are slightly crispy and well coated in spices.
2. Make the spread: In a small bowl, mix together vegan mayo, lime juice, hot sauce, and garlic powder until smooth and well combined.
3. Warm the pita: Warm pita breads in a dry pan or toaster for 1–2 minutes.
4. Assemble: Spread the creamy mayo generously inside each pita. Fill with spiced black beans, tomato, lettuce, cucumber, red onion, and avocado.
5. Serve: Serve immediately, or wrap tightly in foil for an on-the-go lunch.

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Notes

• Gluten-Free Option: Use gluten-free pita or wraps.
• Oil-Free Option: Dry-roast the beans in a non-stick pan instead of using olive oil.
• Meal Prep: Cook and season the black beans in advance and store in the fridge for up to 4 days. Assemble just before eating.
• Extra Protein: Add a handful of roasted chickpeas or sliced baked tofu.

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