Vegan (Or Not) Chorizo Black Bean Torta
This dish is delicious whether you use vegan chorizo or a pork or chicken chorizo instead. A quick creamy black bean base is smeared on a crusty piece of bread then topped with chorizo seitan or meat, seasoned tomatoes, and avocado. You could certainly make this into a sandwich, but I prefer to eat it with a knife and fork.
Ingredients
- 3 tablespoons olive oil
- 15 ounce can black beans, rinsed and drained
- 1 small white onion, chopped, divided use
- 2 garlic cloves, grated finely
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 package seitan chorizo, such as Upton’s brand (feel free to sub regular chorizo)
- 2 Roma tomatoes
- 1 jalapeno
- 1 lime
- ½ cup loosely packed cilantro
- 1 avocado, cut into slices
- 4 large slices of bread, such as sourdough or split baguettes
Instructions
- Pour two tablespoons of olive oil into a saucepan. Add the seitan and saute until crispy and warmed through, just a few minutes. Remove it to a bowl. It’s okay if some sticks to the bottom of the pan. (Note, if you are using fresh chorizo, reduce the oil and cook until the sausage is fully cooked).
- Add the remaining 1 tablespoon of olive oil to the pot and cook half of the onion for 8 minutes until softened. Add the garlic, cumin and oregano, cooking for one more minute. Add the black beans and a splash of water or broth and cook until they are warmed through, another 10 minutes or so. Use a potato masher to mash about half of the beans, adding a little more water so they aren’t too dry. You are looking for a creamy consistency, but one that can be spread and isn’t too watery. Season the beans with salt, tasting and adjusting the seasoning as needed.
- While the beans cook, chop the tomato and jalapeno and mix them together in a bowl with the remaining chopped onion. Coarsely chop the cilantro and mix it in, along with juice from half of the lime and a few big pinches of salt.
- To serve, toast the bread and smear a generous amount of beans on each slice. Top with even amounts of chorizo, then spoon the tomato mixture on top of that. Lay avocado slices on top of each piece and finish with a squeeze of lime juice.
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