February 23, 2022 2 min read

Made with bread rolls coated in a guajillo pepper sauce, this Mexican sandwich is a MUST for spicy lovers. Filled with fried potatoes, black beans, lettuce, avo, pickled onions, salsa verde and Dibble Sour Cream, it’s a bit messy but SO SO GOOD!! Happy cooking!

Prep Time 35 minutes

Cook Time 15 minutes

Serves 2-4

Difficulty Easy


Chilli Sauce

  • 6 Guajillo Peppers, seeded
  • 1/2 White Onion, cubed
  • 2 Garlic Cloves
  • 1 Cup Vegan Chicken Stock
  • 1/2 tsp Salt


  • 2 Tbsp Vegetable Oil
  • 1/2 White Onion, diced
  • 2 Garlic Cloves, thinly sliced
  • 1 Large White Washed Potato, peeled and cubed (1cm)
  • 1 Can Black Beans, drained and rinsed
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chilli Powder
  • 1/2 tsp Cayenne Pepper Powder
  • 1 tsp Garlic Powder
  • 1/2 tps Cumin
  • 1/4 tsp Pepper


  • 2 Tbsp Vegetable Oil
  • 4 Jumbo Bread Rolls, halved horizontally 
  • 2 Cups Lettuce, shredded
  • 1 Medium Avocado, thinly sliced
  • 2 Tbsp Pickled Onions (optional)
  • 4 tsp Salsa Verde (optional)
  • 4 Tbsp Vegan Cheese, shredded
  • 4 Tbsp Dibble Sour Cream


Chilli Sauce

  1. Place the guajillo peppers in a medium mixing bowl and pour in 2 cups of boiling water. Let the peppers soak for 10 minutes or until they're soft. 
  2. Place the soften peppers in a blender with the onion, garlic, stock and blend on high for 5 minutes or until a paste is formed.
  3. Strain the chilli sauce through a sieve so a smooth sauce is formed. Set aside to cool. 


  1. In a medium pan on medium heat, add the vegetable oil, onion, garlic and cook for 30 seconds.
  2. Add the potatoes, 1/2 tsp salt and fry for 6 minutes or until golden brown.
  3. Add the black beans into the pan then the paprika, chilli, cayenne, cumin, garlic powder, 1/2 tsp salt, pepper, 2 Tbsp of the chilli sauce and cook for 3 minutes, stirring occasionally. Set aside.


  1. Using a pair of tongs, place a bread roll inside the chilli sauce bowl and with a ladle, thoroughly coat the roll with the chilli sauce. Repeat this for the remaining bread rolls.
  2. In a medium pan on medium heat, add the oil and fry the coated bread rolls for 3 minutes or until they're lightly charred. Turn the bread rolls and fry the inside of the bread rolls for 2 minutes or until golden brown. 
  3. Place the base of a fried bread roll on a serving plate then add 1/2 cup lettuce, 1/2 cup filling, 1 Tbsp cheese, 1/4 avocado, 1 Tbsp Dibble Sour Cream, 1/2 Tbsp pickled onions,1 tsp salsa verde and the top half of the fried bread roll. Repeat this for the remaining fried bread rolls. 
  4. Enjoy!

    Watch our founder Vuong make this recipe here!