Chorizo and Bean Mexican Torta


Picture this: a fresh, warm, crusty roll slathered with spicy chorizo and warm beans.  Crisp lettuce, sweet tomatoes, coooool avocado and creamy melt-in your-mouth cheese.  Oh yum. Summer just got better and it is all thanks to the mighty torta-the Mexican answer to the sandwich.  Tortas are not only yummy but versatile as well.  They can be served hot or cold and filled with just about any type of protein and veggies you have on hand.

For this recipe I took an authentic torta filling and turned it vegetarian (or vegan).  Most meat-free chorizo tastes just like the traditional beef or pork chorizo (a spice-filled sausage). I smashed it up with some beans to create a fantastic, flavorful filling (try saying that 5 times fast!).  With a well-seasoned filling it is best to keep the veggies simple.  Just a little lettuce, tomato, avocado and cheese to help cut through the spice and voila!  Lunch/dinner-heck even breakfast is served.  Don’t worry about any leftovers either.  The filling makes for killer tacos.


-1 10oz. package of vegan or vegetarian chorizo;
-2-4 cups of cooked pinto beans (or 2 15oz. cans of beans, rinsed);
-1 tomato, sliced
– 1 avocado, cut into wedges;
-1 cup of shredded lettuce;
– ½ cup of crumbled cheese (cotija, queso fresco, feta, vegan cheese, etc.);
-4 bolillo rolls or French rolls;


Heat oil over medium heat in a large sauté pan.  Add chorizo and sauté until chorizo begins to get some color.


Next, add the beans and about ¼ cup of the liquid it was cooked in.  Stir the chorizo and beans and let cook for 2-3 minutes.  Mash away until desired chunkiness is achieved, adding more liquid as needed.


Meanwhile, toast rolls, if desired for extra crunch. Slice lengthwise about ¾ of the way through.  Generously spread chorizo and bean mixture inside roll.  Place tomato, avocado, lettuce and cheese.  Devour.

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