A torta is basically the Mexican version of a sandwich A bolillo, or French-style roll, is spread with refried beans and creamy avocado and filled with a spicy chorizo center, tomato, and a couple of slices of onion. The whole thing is then toasted on a griddle, similar to how you would make a panini. Serve this delicious and warm sandwich with pickled jalapeños for an extra kick.

Chorizo Torta [Vegan]





  • 4 French rolls
  • 1 15.5-ounce can of black beans
  • 2 avocados
  • 1 white onion, white, sliced thinly
  • 2 large tomatoes, sliced
  • 1/2-1 pound vegan chorizo


  1. Cut the avocados in half, remove the pits, and scoop out the flesh with a spoon into a bowl. Mash with a fork and season with salt and pepper. Set aside.
  2. Drain the black beans, but reserve 2-3 tablespoons of the liquid. Mash the beans with a fork until they reach the consistency of refried beans. You can, of course, use real refried beans instead.
  3. Slice the rolls in half, lengthwise and scoop out some of the soft interior. Spread 2 tablespoons or more of the avocado on the top half of the bread and top with 2 slices of onion.
  4. Spread 2 tablespoons or more of the beans on the bottom half of the bread. Divide the chorizo mixture between the bottom half of the 4 rolls. Top with 2-3 slices of tomato, and cover with top half of bread.
  5. Heat a griddle or cast iron pan over medium heat. Once hot, place the tortas on it and cook for about 5 min, on each side. You can place a heavy sauté pan on top of the tortas while they are cooking to give it a panini effect.
  6. Serve with pickled jalapeños.