Tortas Clasicas: Classic Tortas

• 1 cup unsoaked black beans
• Salt
• 1/4 cup canola oil
• 4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed
• 16 thin slices baked ham
• 4 slices queso fresco or queso panela
• 1 cup iceberg lettuce, well dried and shredded
• 1/2 medium avocado peeled and sliced
• 1/2 cup Mexican crema or creme fraiche
• 8 slices tomato
• 4 canned pickled jalapenos, sliced in strips

1. Cook the black beans in boiling salted water for 1 1/2 hours.
2. Drain, reserving the water and season with salt.
3. Smash the beans with some of the reserved cooking water.
4. Heat a saute pan.
5. Add canola oil and heat.
6. Fry the smashed beans in the oil for 6 to 7 minutes.
7. Spread the bread with beans, top each with 4 slices of ham and 1 of cheese.
8. Divide lettuce, avocado, crema, tomato, and strips of jalapeno.
9. Add salt, to taste.
10. Place bread tops on and press down.

black beans, salt, canola oil, pambazos, thin, queso fresco, iceberg lettuce, avocado, tomato, pickled jalapenos

Taken from www.foodnetwork.com/recipes/tortas-clasicas-classic-tortas-recipe.html (may not work)