How long does chorizo torta [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can chorizo torta [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is chorizo torta [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does chorizo torta [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is chorizo torta [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Chorizo Torta
[Vegan]

DS By: Dora Stone

Author Bio

Dora is a graduate of the Culinary Institute of America. She is a mom, recipe... Read More

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Chorizo Torta [Vegan]

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... Read More

Ingredients You Need for 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

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How to Prepare Chorizo Torta [Vegan]

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.
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.
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.
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.
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.
Serve with pickled jalapeños.