Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms
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!
Total Time
45m
Prep Time:30m
Yields:6 Sandwiches
Ingredients
For the Beans:
2 cups
GOYA® Black Beans, dry
For the Chipotle Mayonnaise:
1 cup
3
chiles, finely minced, plus 1 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
1 tbsp.
1 tsp.
For the Mushrooms:
3 tbsp.
1 lb.
<p>crimini mushrooms, stemmed, thinly sliced</p>
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced
2 tsp.
For the Sandwiches:
6
<p><em>bolillo</em> rolls, or crusty French bread</p>
2
<p>avocados, peeled and sliced</p>
1
<p>white onion, sliced thin</p>
½ cup
Directions
Step 1
<p><strong>For the Beans:</strong> 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.</p>
Step 2
<p><strong>For the Chipotle Mayonnaise:</strong> 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.</p>
Step 3
<p><strong>For the Mushrooms:</strong> 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.</p>
Step 4
<p><strong>To Assemble Sandwiches:</strong> Cut each roll in half, and spread ¼ cup bean spread on bottom half. Spread two tablespoons Chipotle Mayonnaise on top half.</p>
Step 5
<p>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.</p>
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Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms
Prep Time: 30m
Total time: 45m
Yields: 6 Sandwiches
<p>A delicious Mexican-inspired torta! If you like sandwiches, you’ll love this torta. Make it in no time by layering chipotle mayo on <em>bolillo</em> 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!</p>
Ingredients
For the Beans:
2 cups
GOYA® Black Beans, dry
For the Chipotle Mayonnaise:
1 cup
3
chiles, finely minced, plus 1 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
1 tbsp.
1 tsp.
For the Mushrooms:
3 tbsp.
1 lb.
<p>crimini mushrooms, stemmed, thinly sliced</p>
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced
2 tsp.
For the Sandwiches:
6
<p><em>bolillo</em> rolls, or crusty French bread</p>
2
<p>avocados, peeled and sliced</p>
1
<p>white onion, sliced thin</p>
½ cup
Directions
Step 1
<p><strong>For the Beans:</strong> 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.</p>
Step 2
<p><strong>For the Chipotle Mayonnaise:</strong> 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.</p>
Step 3
<p><strong>For the Mushrooms:</strong> 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.</p>
Step 4
<p><strong>To Assemble Sandwiches:</strong> Cut each roll in half, and spread ¼ cup bean spread on bottom half. Spread two tablespoons Chipotle Mayonnaise on top half.</p>
Step 5
<p>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.</p>
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