Black bean and chorizo tortas
Serves 8
Adapted from Food & Wine
2 tablespoons vegetable oil
1 pound bulk chorizo
4 15-ounce cans black beans, rinsed and drained
Salt and freshly ground pepper
8 bolillos or hoagies, split lengthwise and some crumb removed
8 ounces goat cheese, room temperature
2 avocados, mashed
Shredded romaine
Pickled jalapenos
Marinated onions
Chipotle sauce
In large skillet over medium heat, warm vegetable oil. Add chorizo, and sauté, breaking up lumps, until meat is browned and cooked through, about 10 minutes. Add the beans, and using a fork or a potato masher, press until soft and creamy. Cook, stirring regularly, until warm, about 4 minutes. Season with salt and pepper. Cover and keep warm.
Heat another skillet over medium-high heat, and toast bread. Start with cut side down, and leave until golden, about 3 minutes. Flip the bread and toast the other side, about 1 minute. Move bread to work surface.
Spread the tops of each bolillo with 1 ounce goat cheese. Smear each bottom with a ½ cup beans. Layer on the remaining ingredients, close sandwiches, cut in half, and serve.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/black-bean-and-chorizo-tortas-2
