Prep the carne asada and refried beans following my recipes, or measure out store-bought ones to use.

Char the jalapeño either directly over the flames of an open burner, or if you have an electric stovetop, in a dry skillet set over medium-high heat, turning every 30–45 seconds until the skin is blistered and blackened on most sides. Transfer to a plate and let cool for 5 minutes.

Remove the stem, and scrape off most of the charred skin.

Combine the jalapeño, onion, cilantro, lime juice, lime zest, vegan sour cream, and salt in a blender. Blend until smooth, scraping down the sides as needed. Refrigerate until ready to use.

Heat a wide skillet over medium heat. Add a thin layer of oil and let it warm for 90 seconds. Add the vegan carne asada and cook, stirring every 45–60 seconds, until heated through and lightly crisped in spots.

Meanwhile, in a saucepan, heat the refried beans for 4-5 minutes over medium heat, stirring regularly, until it is hot throughout. Add a splash of water if your beans are very thick.

Split the rolls lengthwise. Toast cut-side down on a dry skillet set over medium heat, or place on a sheet tray and warm in a 375°F (190°C) oven until lightly crisp on the interior and warmed through.

Spread vegan mayo on the bottom half of each roll. Add a layer of lettuce, followed by the hot beans and carne asada. Spoon the charred jalapeño lime sauce over the filling. Top with avocado slices and pickled jalapeños. Garnish with cilantro sprigs, close the sandwiches, and serve immediately.