Mexican Torta with Black Bean Purée, Roasted Crimini Mushrooms, and Chipotle Mayonnaise

Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love.

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Ingredients

Beans

  • 2 cups black beans, dry
  • 1 onion, peeled and diced fine
  • 2 Tbsp. canola oil
  • 10 garlic cloves, roasted
  • 3 Tbsp. Epazote, chopped
  • 1 bay leaf

Mushrooms

  • 1 lb. Crimini mushrooms, stemmed, thinly sliced
  • 3 Tbsp. extra virgin olive oil
  • 2 garlic cloves, minced                                                       
  • 2 tsp. thyme leaves
  • Kosher salt and ground black pepper, to taste

Sandwich

  • 6 Bolillo rolls, or crusty French bread,
  • 1/2 cup chipotle mayonnaise (recipe follows)              
  • 2 avocados, peeled and sliced                                       
  • 1 white onion, sliced thin
  • 1/2 cup pickled jalapeños, sliced

Chipotle Mayonnaise

  • Mayonnaise                                                                            1     cup
  • Chipotle en adobo, minced fine                                3     Tbsp
  • 1 Tbsp. lime juice
  • 1 tsp. kosher salt

Number of Servings : 6

Serving Size: 1 sandwich (torta)

Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love.

Directions

  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 teaspoon of kosher salt. Sauté for 8 to 10 minutes or until the mushrooms are soft and most of their liquid has evaporated. Remove from the heat and cool.
  3. For the chipotle mayonnaise: In a small mixing bowl, combine all the ingredients and whisk together until fully incorporated. Store for up to 2 weeks in a small container.
  4. To assemble the torta: Cut the bread in half and spread ¼ cup of black bean spread on the bottom side. Spread 2 tablespoons of chipotle mayonnaise on the top half. (NOTE: You’ll have some extra chipotle mayonnaise.) Lay a few slices of avocado on the black bean spread, then top with a few slices of white onion, about 2 tablespoons of sliced pickled jalapenos, and then ¼ cup of mushrooms. Topand serve.

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.