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

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

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Prep time

30m

Total time

45m

Yields

6

Sandwiches

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  • About this Recipe
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  • Ingredients
  • Directions

Ingredients

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For the Beans:

2 cups

GOYA® Black Beans, dry

For the Chipotle Mayonnaise:

3

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

For the Mushrooms:

3 tbsp.

GOYA® Extra Virgin Olive Oil     

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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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

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

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.

 

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 60

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