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Goya Foods’ Cremini Mushroom Tortas with Black Bean Purée

We love this delicious Mexican-inspired torta! They can be made in no time by layering chipotle mayo on bolillo rolls or toasted French bread and topping with pureed Goya Black Beans and sautéed crimini mushrooms. For the finishing touch to this vegetarian sandwich, add avocado slices, Goya Jalapeño Peppers, and onions. A perfect meal for lunch or dinner!
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Servings 6 Sandwiches

Ingredients
  

Beans

  • 2 cups dried Goya black beans
  • GOYA® Adobo All-Purpose Seasoning with Pepper

Chipotle Mayonnaise

  • 1 cup mayonnaise
  • 3 canned chipotle peppers in adobo sauce minced, plus 1 Tablespoon sauce
  • 1 Tablespoon Fresh Lime Juice
  • Kosher salt

Mushrooms

  • 3 Tablespoons olive oil
  • 1 pound cremini mushrooms stemmed and thinly sliced
  • 1 teaspoon minced garlic
  • 2 teaspoons dried oregano
  • GOYA® Adobo All-Purpose Seasoning with Pepper

Tortas

  • 6 bolillo rolls split, or sliced French bread
  • 2 hass avocados halved, peeled, pitted and sliced
  • 1 small white onion thinly sliced
  • ½ cup pickled jalapeños thinly sliced

Instructions
 

Make the beans

  • Prepare beans according to package directions. Chill overnight in cooking liquid, if necessary. Drain the beans, reserving ½ cup of the cooking liquid. Puree beans with the reserved liquid until smooth. Season with adobo.

Make the Chipotle Mayonnaise

  • In a small mixing bowl, whisk all of the ingredients together until smooth. Season with salt.

Make the Mushrooms

  • In a large sauté pan, heat the olive oil. Add the mushrooms and season with garlic, oregano and adobo. Cook over medium heat, stirring occasionally, until tender and beginning to brown, 8 to 10 minutes. Let cool.

Assemble the Tortas

  • Spread ¼ cup of the bean puree on the bottom half of each roll. Spread two tablespoons of Chipotle Mayonnaise on the cut sides of each top half. Arrange several slices of avocado on top of the beans, then top with several slices of onion, some jalapeños and ¼ cup of mushrooms. Close the tortas and serve.

Notes

The spicy mayo can be stored up to two weeks in the refrigerator.
Tried this recipe?Let us know how it was!