Grilled Cheese Torta with Black Beans and Avocado

Name: Grilled Cheese Torta with Black Beans and Avocado
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: Ground cumin, 1 teaspoon; Hot-pepper sauce, 2 teaspoons; Garlic, 1 tablespoon finely chopped; Black beans, 1 can (15 oz/425 g), drained and rinsed; Square sandwich rolls, 4 (I like La Brea Bakery’s ciabatta rolls); Provolone cheese, 4 slices; Sea salt; Square sandwich rolls, 4 (I like La Brea Bakery’s ciabatta rolls); Small red onion, ½, thinly sliced; Pickled jalapeño chiles, ¼ cup (2 oz/60 g) sliced; Tomato, 1, cored and thinly sliced; Avocado, 1 large ripe, pitted and sliced; Canola oil, 2 teaspoons (optional); Extra-virgin olive oil, 1 tablespoon

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This Mexican sandwich is usually stuffed with meats, but vegetarian fillings—mashed black beans, creamy avocados, fresh vegetables, gooey melted cheese, and pickled jalapeños—make this version a standout.

Ingredients

Extra-virgin olive oil, 1 tablespoon
Garlic, 1 tablespoon finely chopped
Black beans

Americas
Mexico
Dinner
Sandwich
Central America
Vegetarian
Autumn

Method

If you’re using a sandwich grill or press, turn it on to preheat. In a small saucepan, warm the oil over medium heat. Add the garlic and sauté until aromatic, 30 seconds. Add the beans and, using a potato masher, mash them until they are mostly smooth. Add the cumin, hot sauce, and ½ cup (4 fl oz/125 ml) water. Bring to a simmer, stirring occasionally, until the beans ar