Mexican cuisine · Breakfast & Eggs

Tortas de Frijol con Queso

Toasted bolillo rolls topped with warm bean paste, cheese, avocado and smoky chipotle.

Ingredients · for 4 servings

• 4 bolillo rolls (or pieces of baguette)
• 400 g black beans (canned)
• 150 g queso fresco (or feta)
• 2 avocados
• 2 chipotle chilis in adobo
• 1 onion
• 1 tomato
• 1/2 bunch cilantro
• 3 tbsp vegetable oil
• Salt, pepper

Instructions

1. Finely dice the onion, thinly slice the tomato, and peel, pit and slice the avocados into wedges.
2. Heat 2 tbsp vegetable oil in a pan, sauté the diced onion for 3 min until translucent, add the drained beans and warm through for 5 min.
3. Mash the beans with a potato masher into a thick, spreadable paste, season with salt and pepper and keep warm.
4. Finely chop the chipotle chilis with a little adobo sauce and stir into the bean paste — taste first, then add more heat as needed.
5. Slice the rolls open lengthwise, brush the cut sides with the remaining oil and toast in a pan over medium heat for 2 min until crisp.
6. Spread the bottom halves thickly with bean paste, top with crumbled queso fresco, avocado, tomato and cilantro, close the rolls and serve halved diagonally.