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–+ servings

Goya Foods Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms

These tasty Tortas with Black Bean Purée, Chipotle Mayonnaise and Sautéed Crimini Mushrooms are from our friends at Goya Foods and the Culinary Institute of America. You'll love them with fresh bolillo rolls or crusty French bread.
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Course Entrées
Servings 6 tortas

Ingredients
  

For the Beans

  • 2 cups GOYA® Black Beans dry
  • GOYA® Adobo All-Purpose Seasoning with Pepper as needed

For the Chipotle Mayonnaise

  • 1 cup GOYA® Mayonnaise
  • 3 in chiles finely minced, plus 1 tbsp. sauce, from one can (7 oz.) GOYA® Chipotle PeppersAdobo Sauce
  • 1 tbsp. GOYA® Lime Juice
  • 1 tsp. GOYA® Salt

For the Mushrooms

  • 3 tbsp. GOYA® Extra Virgin Olive Oil     
  • 1 lb. crimini mushrooms stemmed, thinly sliced
  • 1 tsp. GOYA® Minced Garlic or 2 cloves garlic, peeled and minced
  • 2 tsp. GOYA® Oregano Leaf
  • GOYA® Adobo All-Purpose Seasoning with Pepper as needed

For the Sandwiches

  • 6 bolillo rolls or crusty French bread
  • 2 avocados peeled and sliced
  • 1 white onion sliced thin
  • ½ cup GOYA® Jalapeño Peppers sliced

Instructions
 

For the Beans

  • Prepare beans according to package directions; chill/store in cooking liquid. Drain beans, reserving ½ cup liquid. Puree beans with enough reserved liquid, up to ½ cup, for a smooth consistency. Season to taste with Adobo.

For the Chipotle Mayonnaise

  • In a small mixing bowl, combine all Chipotle Mayonnaise ingredients, and whisk together until fully incorporated. This spicy mayo stores up to two weeks in a refrigerator.

For the Mushrooms

  • In large sauté pan over medium heat, add olive oil and mushrooms, and season with garlic, oregano and Adobo. Sauté 8-10 minutes, or until mushrooms are soft and most liquid has evaporated. Remove from heat, and let cool.

To Assemble Sandwiches

  • Cut each roll in half, and spread ¼ cup bean spread on the bottom half. Spread two tablespoons Chipotle Mayonnaise on the top half. Lay several slices avocado on bean spread, and top with several slices onion, about two tablespoons jalapeños and ¼ cup mushrooms. Add roll top, and serve. Repeat process for remaining five sandwiches.

Notes

This recipe is provided courtesy of Goya Foods and the Culinary Institute of America.
Keyword Goya Foods, torta
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