Mini Sandwich with Black Bean Puree, Chipotle Mayonnaise and Sauteed Mushrooms

Latin Recipe

Vegetables

Appetizer

Easy

45'

You will not have tried another snack like it. GOYA ingredients make the difference in the kitchen and if not pay attention to this recipe. To lick your fingers!

Ingredients Preparation Share

Ingredients

For the beans

2 cups of GOYA Black Beans
1 pinch of Adobo con pimienta GOYA

For the chipotle mayonnaise

1 cup mayonnaise
3 peppers of Chipotle peppers in sauce
1 tablespoon lemon juice
1 tablespoon salt

For the mushrooms

3 tablespoons of GOYA Unico olive oil
500 grs crimini mushrooms
1 tablespoon minced garlic
2 tablespoon oregano leaves
1 pinch of Adobo con pimienta GOYA

For the toasts

6 crispy bread rolls
2 medium avocados
0.5 cup of Sliced jalapeno peppers

Preparation

For beans:

Prepare beans according to package directions; Let them cool in the cooking liquid. Drain the beans and reserve ½ cup of the cooking liquid. Puree the beans and the cooking liquid, no more than half a cup, to achieve a smooth consistency. Season with Adobo to taste.

For the chipotle mayonnaise:

Combine all the ingredients of the chipotle mayonnaise in a small bowl and beat well until everything is well incorporated. This spicy mayonnaise can be kept in the refrigerator for two weeks.

For the mushrooms:

In a large frying pan and over medium heat put the olive oil and the mushrooms; season with garlic, oregano and Adobo. Sauté for about 8 to 10 minutes, or until the mushrooms are soft and most of the liquid has evaporated. Remove from the heat and let cool.

To assemble the sandwiches:

Cut each bread in half and spread ¼ cup of the bean-based preparation on the bottom half. Spread two tablespoons of chipotle mayonnaise in the top half.
Place several slices of avocado on the bean-based mix and add a layer of onions, a couple of tablespoons of jalapeños and ¼ cup of mushrooms. Cover with the top half of the bread and serve. Do the same for the remaining five sandwiches.