Black Bean-Chorizo Tortas

Click here for a PDF of this recipe without photos.

One of the things that has really stood out to me on this trip is the quality of the Mexican supermarkets (in particular the enormous Mega right across the street from where we’re staying).  The made-in-store chorizo and fresh-baked breads and rolls reminded me of this Rick Bayless recipe, so we put some of these together for lunch.  

Adapted from Rick Bayless’ Mexican Everyday

  • 12 oz fresh Mexican chorizo
  • 2 15-oz cans black beans
  • 4 crusty rolls, preferably Bolillos
  • Queso fresco, sliced
  • 1 Avocado
  • Hot sauce

Make black bean chorizo mixture – begin by frying chorizo in a nonstick skillet.  When it is fully cooked through, make sure there are roughly 2 Tb of oil (either by pouring off the excess or adding vegetable oil depending on how much fat was in the chorizo).  Cook for about 15 minutes, mashing the beans with a potato masher as you go.  When the beans are fully mashed and some of the liquid has reduced, turn off the heat.

Assemble the tortas – cut each roll in half.  Using your fingers, remove some of the soft bread, creating cavities in the top and bottom sections of the bread.

Brush the cut sides with oil and toast in a toaster oven or a hot skillet.  Spoon some of the black bean mixture into the bottom of each roll.

Add some sliced queso fresco on top of the bean mixture.

Add some sliced avocado on top of the cheese.  Finish with some hot sauce or salsa and add the top of the roll.

1 Response to “Black Bean-Chorizo Tortas”


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