Black Bean and Chorizo Tortas with Tomatillo Salsa

So if you’re thinking this sounds super complicated and not an ideal candidate for a quick, weeknight meal… Get ready to have your mind BLOWN. You can easily get these amazing little sammies from your pan to table in 20 minutes as there is practically no prep and very few ingredients. You can fancy this up by making your own tomatillo salsa of course, by in the name of keeping this quick and easy we used bottled. Still super delicious and a meal we’ll be recreating soon!
1/2 lb chorizo, casing removed
1-3 tbsps olive oil
2 15 oz cans black beans, with juices
For finishing:
Tomatillo salsa
Queso fresco, sliced
4 6-inch rolls, sliced and toasted

Heat a large skillet over medium high heat. Add chorizo to skillet, breaking up into smaller pieces as it cooks.
Cookout throughout, then add olive oil to the pan (more if your chorizo didn’t render much fat). Add black beans to the pan and bring to a simmer.
As the mixture is cooking, mash the beans into a paste- use a potato masher, a couple of forks, the back of a spoon, whatever you’ve got handy. Cook for about 10 minutes, or until the mixture reaches a mashed-potatoey (it’s a word… Now) consistency. Taste and season with salt as needed.

Lay slices of cheese on your bread/rolls (we actually used a sliced loaf of Jimmy John’s bread – highly recommend this!) and spoon about 1/2 cup of the mixture onto the cheese. Top with salsa and serve. These were yummy with some sliced avocado on top as well, but I failed to get a photo of one with avocado.

See, how easy was that?! I hope these find their way onto your menu soon. 😊

Recipe from Annie’s Eats


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