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Rick Bayless’s Mexican Tortas with Black Beans & Chorizo
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This is a simple and fast twist on traditional Mexican street food. Plus, you can make the chorizo-and-black-bean filling up to 2 days ahead and refrigerate. All it needs is a gentle reheat before using.
serves 8


1 tablespoon vegetable oil, plus more for brushing
½ pound fresh Outpost chorizo, casings removed
Two 15-ounce cans Eden brand black beans, drained
Salt and freshly ground pepper
8 soft rolls, split
4 ounces fresh goat cheese, softened
1 large Hass avocado, thinly sliced
Shredded romaine lettuce and sliced pickled jalapeños, for garnish

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Rick Bayless’s Mexican Tortas with Black Beans & Chorizo
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In a large skillet, heat the 1 tablespoon of vegetable oil. Add the chorizo and cook over moderate heat, stirring to break up any lumps, until the meat is browned and no trace of pink remains, about 10 minutes. Add the beans and, using a potato masher, mash until creamy. Cook, stirring often, until hot, about 4 minutes. Season with salt and pepper, cover and keep warm.
Heat a griddle or large skillet over moderately high heat. Using your hands, pull out some of the bread from the centers of the rolls to create a small cavity. Brush the cut sides of the rolls with vegetable oil. Transfer the rolls, cut sides down, to the griddle and cook until toasted, about 2 minutes. Turn and cook for about 1 minute longer, until slightly crisp. Transfer to a work surface, cut sides up.
Spread the tops of the rolls with goat cheese. Spread the bottoms with the mashed filling mix. Top the filling with avocado, lettuce and pickled jalapeños. Close the sandwiches, cut in half and serve.

Per serving: 384 calories, 23g fat, 9g sat fat, 31g carbohydrates, 29g protein, 478mg sodium, 7g fiber

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