Mexican Torta with Black Bean Purée, Roasted Crimini Mushrooms, and Chipotle Mayonnaise – The Bean I

Ingredients

• 2 cups black beans (dry)
• 1 onion (peeled and diced fine)
• 2 tablespoons canola oil
• 10 garlic cloves (roasted)
• 3 tablespoons Epazote (chopped)
• 1 bay leaf
• 1 pound Crimini mushrooms (stemmed, thinly sliced)
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic (minced)
• 2 teaspoons thyme leaves
• kosher salt and ground black pepper (to taste)
• 6 Bolillo rolls (or crusty French bread)
• ½ cup chipotle mayonnaise (recipe below)
• 2 avocados (peeled and sliced)
• 1 white onion (sliced thin)
• ½ cup pickled jalapeños (sliced)
• 1 cup mayonnaise
• 3 tablespoons chipotle in adobo (minced fine)
• 1 tablespoon lime juice
• 1 teaspoon kosher salt