Vegan Chorizo Torta

• Meat

  • 1 1/2 lb Chorizo, vegan

• Produce

  • 1 can Black beans
  • 2 Ea. avocadoes
  • 1 Ea. onion, white
  • 2 Ea. tomatoes, large

• Bread & Baked Goods

  • 4 Ea. bolillos or french rolls

Found on dorastable.com

Description

Directions

• Cut the avocadoes in half, remove the pits, and scoop out the flesh with a spoon into a bowl. Mash with a fork and season with salt and pepper. Set aside.
• Drain the black beans, but reserve 2-3 tbsp. of the liquid. Mash the beans with a fork or a potato masher until they reach the consistency of refried beans. You can, of course, use real refried beans instead. I like to add 2 tbsp. of salsa instead of the canned bean liquid.
• Slice the rolls in half, lengthwise and scoop out some of the soft interior. Spread 2 tbsp. or more of the avocado on the top half of the bread and top with 2 slices of onion.
• Spread 2 tbsp. or more of the beans on the bottom half of the bread. Divide the chorizo mixture between the bottom half of the 4 rolls. Top with 2-3 slices of tomato, and cover with top half of bread.
• Heat a griddle or cast iron pan over medium heat. Once hot, place the tortas on it and cook for about 5 min, on each side. You can place a heavy sauté pan on top of the tortas while they are cooking to give it a panini effect, or just use a panini press.
• Serve with pickled jalapeños.