Tortas with Black Bean Puree, Chipotle Mayonnaise & Sautéed Mushrooms
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
For the beans
- 2 cups of Black beans
Para los frijoles
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.
Products for the recipe
