Tortas De Chorizo Y Frijoles Negros

• 2 large fresh Mexican chorizo sausages, casing removed (about
• 8 oz/225 g)
• 19-oz (540-mL) can black beans, undrained
• 4 bolillo rolls, crusty French rolls
• or submarine sandwich rolls (about
• 7 inches by 3 inches), sliced open
• Vegetable or olive oil for brushing buns
• 6 oz (175 g) Mexican queso fresco or panela, or other fresh cheese such as feta or goat, sliced 1/4-inch thick
• 1 avocado, cut in 1/4-inch slices
• 3/4 cup purchased Mexican salsa or several dashes bottled hot sauce

1. Heat medium, non-stick skillet over medium. Add chorizo. Cook, breaking up clumps, until browned and thoroughly cooked, about 8 minutes. Add beans. As they come to simmer, mash until beans are very smooth with potato masher. Cook, stirring frequently, 10 minutes or until consistency of very soft mashed potatoes. Keep warm. (Makes about 2-1/2 cups.)
2. If desired, use fingers to scrape out some soft bread from centre of each bread half, making small hollows. Brush insides of buns with oil. Lay, cut side down, in large skillet heated over medium. Cook, in batches if needed, until crisp and golden, about 2 minutes.
3. Smear about 1/2 cup chorizo mixture over bottom half of each roll. (Cover and refrigerate any extra for another use.). Top each with slices of cheese and avocado. Top with salsa or hot sauce to taste. Add bun tops.

chorizo sausages, black beans, bolillo rolls, sandwich rolls, open, vegetable, queso fresco, avocado, salsa

Taken from www.epicurious.com/recipes/member/views/tortas-de-chorizo-y-frijoles-negros-50051978 (may not work)