This yummy sandwich was inspired by this recipe I saw on Mexico Plate by Plate on PBS. The recipe gives the option of making these with grilled zucchini (which I will definitely try this summer), but I've been trying to clean out my freezer and had some left-over pork mojo from when I went a little citrus crazy in January. The tart pork, spicy beans, and creamy avocado make an awesome torta. For the beans, I like to use Goya's black bean soup, mashed and cooked down with some extra hot sauce or chiles. While that is cooking, mash up some avocados with lime and cilantro. Pile whatever you want in between the black beans and avocado and you'll be pretty happy. If you are looking for a quick side dish (and have some fresh corn on hand or some in the freezer), corn browned in a super hot skillet with butter and chili powder is done as quick as you can make the torta.
Tortas
serves 3-4
1 baguette
1-15 oz can Goya black bean soup
2 cups shredded pork in mojo sauce
1 avocado
juice of 1/2 a lime
1/3 cup chopped cilantro
Hot sauce, to taste
1. Lightly mash black beans and cook down until thick. Add hot sauce to taste.
2. Mix avocado with lime juice and salt to taste. Stir in cilantro.
3. Split baguette and dig most of the bread out.
4. Smear black beans along one side and avocado along the other.
5. Layer in the meat or grilled vegetables.
6. If you bread isn't fresh, you may want to press the sandwich in a cast iron skillet.
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