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

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

beaninstitute.com

Mexican Torta with black bean puree, roasted crimini mushrooms, and chipotle mayo – a flavorful Latin-inspired sandwich your customers will love. Download the Spanish recipe here.

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Cooking tools:

  • Saute pan
  • Pot
  • Wooden spoon
  • Whisk
  • Mixing bowl
  • Colander
  • Chef's knife
  • Cutting board
  • Bread knife
  • Stove
  • Measuring cup
  • Measuring spoon
  • Spoon
  • Airtight container
  • Refrigerator
  • Fine-mesh sieve

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
  • ground black pepper
  • 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

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