Mexican – for Breakfast, Lunch, or Dinner
Cinco de Mayo is coming soon – let’s make tortas! No, not one of those fancy cakes (tortes) – a Mexican style sandwich. By definition, it is always served on a flavorful, crusty bread, uses some form of bean paste as a spread, and often has meat.
I caught this recipe on “Mexico – One Plate at a Timeâ€, but unfortunately Rick Bayless didn’t post the recipe on his site . But I think I took good notes, and I made it a while back 
Sauté garlic in a little oil and add canned, rinsed black beans. As the beans heat up, mash all together into a slightly chunky paste. I added just a little bit of stock to make it easier to spread…
In another pan, heat jarred or fresh salsa and then spread in a ring around the pan. Add eggs to the middle. Scramble the eggs, and then combine with the salsa. Cook to your preference.
Meanwhile, toast baguette(s) (Rick said this was a great substitute for the traditional bollo), then slice lengthwise and hollow out, removing most of the still fresh insides (save for breadcrumbs! – or if you want, just shmoosh it into the crispy crust – just make room!).
Spread the bottom half of each baguette with the mashed bean mix, add scrambled eggs mixture, sprinkle with cheese (I like cheddar or Queso Fresco, if you can find it), avocado slices, fresh salsa and top with the other half of the toasted bread.
Slice into serving portions and serve warm or at room temp. For lunch or dinner, add a tossed salad!
You’ve realized that I didn’t specify any amounts – that is totally up to you, depending on how many you want to feed. For an almost two-foot long baguette (4-6 servings), I used one can of beans, three garlic cloves, about 12 ounces of salsa, six eggs, one avocado very thinly sliced, four more ounces of salsa (16 total), and cheese – well, that’s up to you!
Since the Fifth falls on a Wednesday this year, now you’ve got a simple and filling, healthy and economical treat to share the spirit!
OH! If you wrap them well, you can freeze then nuke any portions left – a great meal if you’re on the go…
Sauté garlic in a little oil and add canned, rinsed black beans. As the beans heat up, mash all together into a slightly chunky paste. I added just a little bit of stock to make it easier to spread…In another pan, heat jarred or fresh salsa and then spread in a ring around the pan. Add eggs to the middle. Scramble the eggs, and then combine with the salsa. Cook to your preference.
Meanwhile, toast baguette(s) (Rick said this was a great substitute for the traditional bollo), then slice lengthwise and hollow out, removing most of the still fresh insides (save for breadcrumbs! – or if you want, just shmoosh it into the crispy crust – just make room!).
Spread the bottom half of each baguette with the mashed bean mix, add scrambled eggs mixture, sprinkle with cheese (I like cheddar or Queso Fresco, if you can find it), avocado slices, fresh salsa and top with the other half of the toasted bread.
Slice into serving portions and serve warm or at room temp. For lunch or dinner, add a tossed salad!
You’ve realized that I didn’t specify any amounts – that is totally up to you, depending on how many you want to feed. For an almost two-foot long baguette (4-6 servings), I used one can of beans, three garlic cloves, about 12 ounces of salsa, six eggs, one avocado very thinly sliced, four more ounces of salsa (16 total), and cheese – well, that’s up to you!
Since the Fifth falls on a Wednesday this year, now you’ve got a simple and filling, healthy and economical treat to share the spirit!
OH! If you wrap them well, you can freeze then nuke any portions left – a great meal if you’re on the go…
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