Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms
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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® Black Beans and sautéed crimini mushrooms. For the finishing touch to this vegetarian sandwich, add avocado slices, GOYA® Jalapeño Peppers, and onions. A perfect meal for lunch or dinner!
Ingredients
For the Beans:
2 cups
GOYA® Black Beans, dry
For the Chipotle Mayonnaise:
1 cup
GOYA® Mayonnaise
3
chiles, finely minced, plus 1 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
1 tbsp.
GOYA® Lime Juice
1 tsp.
GOYA® Salt
For the Mushrooms:
1 lb.
crimini mushrooms, stemmed, thinly sliced
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced
2 tsp.
GOYA® Oregano Leaf
For the Sandwiches:
6
bolillo rolls, or crusty French bread
2
avocados, peeled and sliced
1
white onion, sliced thin
½ cup
GOYA® Jalapeño Peppers, sliced
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Directions
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.
New from Goya
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