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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!
For the Beans:
GOYA® Black Beans, dry
For the Chipotle Mayonnaise:
chiles, finely minced, plus 1 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
GOYA® Lime Juice
For the Mushrooms:
crimini mushrooms, stemmed, thinly sliced
GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced
GOYA® Oregano Leaf
For the Sandwiches:
bolillo rolls, or crusty French bread
avocados, peeled and sliced
white onion, sliced thin
GOYA® Jalapeño Peppers, sliced
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
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.
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.
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.
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.
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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