One Mexican Breakfast Sandwich, Three Excellent Ways

• 1 (15-ounce) can black or pinto beans, drained
• 1 tablespoon canola oil or lard
• 1 garlic clove, peeled
• 1 small wedge white onion (about 1/4 of a small one)
• 2 medium rolls, such as telera
• 1 cup grated Monterey jack cheese
• Salsa
• 1 medium sweet potato
• 1 (15-ounce) can black or pinto beans, drained
• 1 tablespoon canola oil or lard
• 1 garlic clove, peeled
• 1 small wedge white onion (about 1/4 of a small one)
• 2 medium rolls, such as bolillo or telera
• 1 cup grated Monterey jack cheese
• Smoky salsa for serving (I like Xilli's salsa macha)
• Honey (optional)
• Salt to taste
• 1 poblano pepper
• 2 pieces cooked bacon, chopped
• 1 (15-ounce) can black or pinto beans, drained
• 1 tablespoon canola oil or lard
• 1 garlic clove, peeled
• 1 small wedge white onion (about 1/4 of a small one)
• 2 bolillo or telera rolls
• 1 cup grated Monterey jack cheese
• Salt and ground black pepper to taste
• Butter (optional)
• Salsa

1. Make the beans. Heat the oil in a medium skillet over medium-high heat. When shimmering, add the garlic and onion wedge and cook, stirring constantly until they're blistered and dark-golden on all sides. This won't take long. Remove the garlic and onion pieces, or leave them in if you don't mind pieces of onion or garlic in your beans.
2. Preheat the oven to 400u0b0F.
3. Char the poblano pepper over a gas flame, turning until the pepper is mostly blackened. If you don't have a gas stove, you can broil the pepper or use a nonstick skillet.

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Taken from www.myrecipes.com/recipe/one-mexican-breakfast-sandwich-three-excellent-ways (may not work)