Name: Mexican Torta with Black Bean Purée, Roasted Crimini Mushrooms, and Chipotle Mayonnaise
Ingredients: 2 cups black beans (dry); 1 onion (peeled and diced fine); 2 tablespoons canola oil; 10 garlic cloves (roasted); 3 tablespoons Epazote (chopped); 1 bay leaf; 1 pound Crimini mushrooms (stemmed, thinly sliced); 3 tablespoons extra virgin olive oil; 2 cloves garlic (minced); 2 teaspoons thyme leaves; kosher salt and ground black pepper (to taste); 6 Bolillo rolls (or crusty French bread); ½ cup chipotle mayonnaise (recipe below); 2 avocados (peeled and sliced); 1 white onion (sliced thin); ½ cup pickled jalapeños (sliced); 1 cup mayonnaise; 3 tablespoons chipotle in adobo (minced fine); 1 tablespoon lime juice; 1 teaspoon kosher salt

An image of the Torta with Black Bean Puree, Roasted Crimini Mushrooms, and Chipotle Mayonnaise recipe

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.

To download a Spanish translation of this recipe click here.

Course: Entrée

Cuisine: Latin

Bean type: Black Bean

Nutrition attribute: Vegetarian

Food type: Sandwiches & Handheld Items

Collection: Chef Creation, Video

Servings:

Calories: 795kcal

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Ingredients

Beans

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

Mushrooms

1 pound Crimini mushrooms stemmed, thinly sliced
3 tablespoons extra virgin olive oil
2 cloves garlic minced
2 teaspoons thyme leaves
kosher salt and ground black pepper to taste

Sandwich

6 Bolillo rolls or crusty French bread
½ cup chipotle mayonnaise recipe below
2 avocados peeled and sliced
1 white onion sliced thin
½ cup pickled jalapeños sliced

Chipotle Mayonnaise

1 cup mayonnaise
3 tablespoons chipotle in adobo minced fine
1 tablespoon lime juice
1 teaspoon kosher salt

Instructions

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.
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.
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.
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. Top and serve.

Notes

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

Nutrition