• Torta with Black Bean Puree

    Ingredients

    Beans

    Yield: 6 sandwiches

    • Ingredients
      Amount
    • Black beans
      2 cups
    • Onion, peeled and diced fine
      1 ea.
    • Canola oil
      2 Tbsp.
    • Garlic, roasted
      10 cloves
    • Epazote, chopped
      3 Tbsp.
    • Bay leaf
      1 ea.

    Mushrooms

    • Ingredients
      Amount
    • Crimini mushrooms, stemmed
      1 lb. thinly sliced
    • Extra virgin olive oil
      3 Tbsp.
    • Garlic cloves, minced
      2 ea.
    • Thyme leaves
      2 tsp.
    • Kosher salt and black pepper
      to taste

    Sandwich

    • Ingredients
      Amount
    • Bolillo rolls, or crusty French bread
      6 ea.
    • Chipotle mayonnaise
      ½ cup
    • Avocado, peeled and sliced
      2 ea.
    • White onion, sliced thin
      1 ea.
    • Pickled jalapenos, sliced
      ½ cup

    Chipotle Mayonnaise

    • Ingredients
      Amount
    • Mayonnaise
      1 cup
    • Chipotle en adobo, minced fine
      3 Tbsp.
    • Lime juice
      1 Tbsp.
    • Kosher salt
      1 tsp.

    Method

    1. For the beans: Soak the 2 cups of black beans in cold water overnight. Drain the beans and discard the water; rinse with cold water and set aside. Sauté the onions in a small pot with the canola oil until lightly colored. Add the roasted garlic and mash the cloves with a wooden spoon while cooking over low heat. Add the epazote, drained black beans, bay leaf and enough water to cover by about 2-inches. Bring to a simmer and cook until the beans are soft, about 60 minutes. Drain off any excess liquid, then mash the beans with the spoon until most of the beans are broken up. Remove and cool.
    2. For the mushrooms: In a large sauté pan over medium heat, add the olive oil and sliced mushrooms and season with the minced garlic, thyme, and ½ tsp. of kosher salt. Sauté for 8-10 minutes or until the mushrooms are soft and most of their liquid has evaporated. Remove from the heat and cool.
    3. To assemble the torta: Cut the bread in half and spread ¼ cup of black bean spread on the bottom side. Spread 2 Tbsp. chipotle mayonnaise on the top half. Lay a few slices of avocado on the black bean spread, then top with a few slices of white onion, about 2 T. sliced pickled jalapenos, then ¼ cup of mushrooms. Top and serve.

    Chipotle Mayonnaise

    1. In a small mixing bowl, combine all the ingredients and whisk together until fully incorporated.
    2. Store for up to 2 weeks in a small container.