Tortas with Black Bean Puree, Chipotle Mayonnaise & Sautéed Mushrooms

Name: Tortas with Black Bean Puree, Chipotle Mayonnaise & Sautéed Mushrooms
Cook time: 45 min
Cuisine: Latin Recipe
Ingredients: 2 cups of Black beans; 1 pinch of Adobo with GOYA pepper; 1 cup mayonnaise; 3 peppers of Chipotle peppers in sauce; 1 tablespoon lemon juice; 1 tablespoon salt; 3 tablespoons of Único Olive Oil; 500 grs crimini mushrooms; 1 tablespoon minced garlic; 2 tablespoon oregano leaves; 1 pinch of Adobo with GOYA pepper; 6 crispy bread rolls; 2 medium avocados; 0.5 cup of Sliced jalapeno peppers

Latin Recipe

Legumbres

Appetizer

Easy

45'

You won't have tasted another sandwich like it. GOYA ingredients make all the difference in the kitchen and this recipe is finger-licking good!

Ingredients Preparation Share

Ingredients

For the beans

2 cups of Black beans
1 pinch of Adobo with GOYA pepper

For the chipotle mayonnaise

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

Para los champiñones

3 tablespoons of Único Olive Oil
500 grs crimini mushrooms
1 tablespoon minced garlic
2 tablespoon oregano leaves
1 pinch of Adobo with GOYA pepper

For the toasts

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

Preparation

For the beans:

Prepare beans according to package directions; allow to cool in cooking liquid. Drain beans and reserve ½ cup cooking liquid. Puree beans and cooking liquid to a smooth consistency, no more than 1/2 cup. Season with Adobo to taste.

For chipotle mayonnaise:

Combine all the chipotle mayonnaise ingredients in a small bowl and whisk well until well incorporated. This spicy mayonnaise can be stored in the refrigerator for two weeks.

For the mushrooms:

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

To assemble the sandwiches:

Cut each loaf in half and spread ¼ cup of the bean mixture on the bottom half. Spread two tablespoons of chipotle mayonnaise on the top half.
Place several slices of avocado on top of the bean mixture 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 with the remaining five sandwiches.