Mexican Tortas with Black Beans and Chorizo

1. 1

   In a large skillet, heat the 1 tablespoon of vegetable oil.

2. 2

   Add the chorizo and cook over moderate heat, stirring to break up any lumps, until the meat is browned and no trace of pink remains, about 10 minutes.

3. 3

   Add the beans and, using a potato masher, mash until creamy.

4. 4

   Cook, stirring often, until hot, about 4 minutes.

5. 5

   Season with salt and pepper, cover and keep warm.

6. 6

   Heat a griddle or large skillet over moderately high heat.

7. 7

   Using your hands, pull out some of the bread from the centers of the rolls to create a small cavity.

8. 8

   Brush the cut sides of the rolls with vegetable oil.

9. 9

   Transfer the rolls, cut sides down, to the griddle and cook until toasted, about 2 minutes.

10. 10

    Turn and cook for about 1 minute longer, until slightly crisp.

11. 11

    Transfer to a work surface, cut sides up.

12. 12

    Spread the tops of the bolillo rolls with the goat cheese.

13. 13

    Spread the bottoms with 2 cups of the mashed black beans; reserve the remaining beans for another use.

14. 14

    Top the beans with the avocado, lettuce and pickled jalapenos.

15. 15

    Close the sandwiches, cut in half and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.