Roasted Mushroom Tortas

So I know I went on a rant a couple of posts ago about how  you should make Mexican night in your house more exciting, well Mr. Pea made these for us last week and let me tell you  it turned our Mexican night into a fiesta!  We are still on this healthy  kick and during the week are not indulging in meat, it’s not a crazy diet or anything, it’s just a personal choice. Good thing I got Mr. Pea to like veggies as much as I do, otherwise I think we would not be speaking at this point.  A good compromise for us, is to let him try out a new Mexican dish.  I am a big fan of the sandwich, and that is basically what a torta is, a Mexican sandwich, and it  is a delicious Mexican sandwich at that.

So next time  you head to the store to grab ingredients for your American style tacos, try making tortas instead! They can be made with meat also, we have made them with roasted pork, chicken, steak and chorizo, but I have to say I didn’t miss the meat at all in these roasted mushroom tortas we made.  I think  that  is a good rule of thumb, if you don’t miss the meat when you are eating the dish, does it really need it? Just something to think about.Don’t get me wrong I eat meat, just not as much as I used to and I think I am much healthier for it!

Roasted Mushroom Tortas

(serves 4 people)

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Ingredients:

For Roasted Mushrooms:

•    8 ounces crimini mushroom, stems removed, thinly sliced
•    7 ounces shiitake mushrooms, stems removed, thinly sliced
•    8 ounces oyster mushrooms, thick stems removed, thinly sliced
•    3 tablespoons olive oil
•    6 garlic cloves, thinly sliced
•    1 tablespoon fresh lime juice, from about 2 limes
•    1 teaspoon salt
•    3 tablespoons cilantro, chopped

 For the Refried Beans
•    2 tablespoons olive oil
•    2 garlic cloves, minced
•    one 15-ounce can black beans

For the Torta
•    4 bolillo rolls (El Rey Supermercado, has the best bolillo rolls I have ever had!)
•    4 ounces goat cheese or Queso Chihuahua cheese ( I am not a fan of goat cheese, but Mr. Pea is)
•    1 ½ cups arugula (can substitute  with shredded lettuce)
•    Chipolte mayo (Just mix 1/4 cup of mayo with teaspoon of Frontera Chipolte sauce)
•    Avacado, sliced
•    Sliced tomatoes (optional)
•    Sliced red onion (optional)
•    Roasted mushrooms
•    Refried black beans

Directions:
For the Roasted Mushrooms: Adjust oven rack to lower middle position and preheat oven to 375°F. Toss mushrooms with olive oil, garlic, lime juice, and salt in medium-sized bowl. Dump into 13 x 9-inch baking dish. Cover with aluminum foil. Place in oven and cook for 10 minutes. Carefully remove foil, and continue roasting until mushrooms are browned, and most of the liquid has evaporated, about 40 minutes. Remove baking dish from oven. Add cilantro to dish and toss well. Set aside.

For the Refried Beans: While mushrooms are roasting, pour two tablespoons of oil in 12-inch stainless steel skillet set over medium heat. Add garlic and cook until it just begins to brown, about one minute. Dump in beans and ½ teaspoon salt. Bring to a simmer, and then mash beans with potato masher or back of a large spoon. Keep mashing until they look like mashed potatoes, about 10 minutes. Turn off heat, and cover skillet.

For the Tortas: Slice rolls in half lengthwise, and remove some of the soft insides. Spread one ounce of cheese on cut side of each top half. Spread two tablespoons of refried beans on cut side of each bottom half.
Divide mushrooms between each bottom half. Place bottom halves on baking sheet and place in oven. Warm them for five minutes. Remove from oven, top each with a handful of arugula, a couple slices of avacado and tomato, and  a drizzle of chiplote mayo, and top half of roll. Return to baking sheet, and again transfer to oven. Warm for just two minutes. Serve immediately.

Delicioso!

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