Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms

Name: Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms
Prep time: 30M
Total time: 45M
Yield: 6 Sandwiches
Cuisine: Mexican
Ingredients: 2 cups GOYA® Black Beans, dry; GOYA® Adobo All-Purpose Seasoning with Pepper, as needed; 1 cup GOYA® Mayonnaise; 3 Chipotle Peppers in Adobo Sauce; 1 tbsp. Lime Juice; 1 tsp. Iodized Salt; 3 tbsp. Extra Virgin Olive Oil; 1 lb. crimini mushrooms, stemmed, thinly sliced; 1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced; 2 tsp. Oregano Leaf; GOYA® Adobo All-Purpose Seasoning with Pepper, as needed; 6 bolillo rolls, or crusty French bread; 2 avocados, peeled and sliced; 1 white onion, sliced thin; ½ cup Jalapeño Peppers

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A delicious Mexican-inspired torta! If you like sandwiches, you’ll love this torta. Make it in no time by layering chipotle mayo on bolillo rolls or toasted French bread with pureed GOYA® <a title="Black Beans" href="https://goya.com/en/products/black-beans-dry" data-udi="https://goya.com/en/products/black-beans-dry">Black Beans</a> and sautéed crimini mushrooms. For the finishing touch to this vegetarian sandwich, add avocado slices, GOYA® <a title="Whole Jalapeños Peppers" href="https://goya.com/en/products/pantry/canned-and-jarred-peppers#whole-jalapeños-peppers" data-udi="https://goya.com/en/products/pantry/canned-and-jarred-peppers#whole-jalapeños-peppers">Jalapeño Peppers</a>, and onions. A perfect meal for lunch or dinner!

Total Time

45m

Prep Time:30m

Yields:6 Sandwiches

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Ingredients

For the Beans:

2 cups

GOYA® Black Beans, dry

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GOYA® Adobo All-Purpose Seasoning with Pepper, as needed

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For the Chipotle Mayonnaise:

1 cup

GOYA® Mayonnaise

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chiles, finely minced, plus 1 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce

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1 tbsp.

GOYA® Lime Juice

1 tsp.

GOYA® Iodized Salt

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For the Mushrooms:

3 tbsp.

GOYA® Extra Virgin Olive Oil

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1 lb.

crimini mushrooms, stemmed, thinly sliced

1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced

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2 tsp.

GOYA® Oregano Leaf

GOYA® Adobo All-Purpose Seasoning with Pepper, as needed

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For the Sandwiches:

bolillo rolls, or crusty French bread

avocados, peeled and sliced

white onion, sliced thin

½ cup

GOYA® Jalapeño Peppers, sliced

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Directions

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Step 1

For the Beans: Prepare beans according to package directions; chill/store in cooking liquid. Drain beans, reserving ½ cup liquid. Puree beans with enough reserved liquid, up to ½ cup, for a smooth consistency. Season to taste with Adobo.

Step 2

For the Chipotle Mayonnaise: In small mixing bowl, combine all Chipotle Mayonnaise ingredients, and whisk together until fully incorporated. This spicy mayo stores up to two weeks in refrigerator.

Step 3

For the Mushrooms: In large sauté pan over medium heat, add olive oil and mushrooms, and season with garlic, oregano and Adobo. Sauté 8-10 minutes, or until mushrooms are soft and most liquid has evaporated. Remove from heat, and let cool.

Step 4

To Assemble Sandwiches: Cut each roll in half, and spread ¼ cup bean spread on bottom half. Spread two tablespoons Chipotle Mayonnaise on top half.

Step 5

Lay several slices avocado on bean spread, and top with several slices onion, about two tablespoons jalapeños and ¼ cup mushrooms. Add roll top, and serve. Repeat process for remaining five sandwiches.

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