So I decided to suggest that we make some burritos soon. Melissa was agreeable on that point. And she even took that suggestion and wondered if we should make some tortas, too. (We were familiar with the Mexican use of the term, which generally refers to a sandwich served on roll.) On that, I was hooked.
We then took a trip to Good Harvest Market, where we stumbled upon Ines Rosales Sweet Olive Oil Tortas. It seemed like a flatbread, and we knew these would make an interesting addition to the torta Melissa had planned.
We took the tortas and heated them up under the broiler, then spread on some of the pinto bean mixture, topped with queso fresco, sliced avocado and a sour cream sauce.
Open-Faced Pinto Bean Tortas
1 15-ounce can pinto beans, drained and rinsed
1 medium onion, chopped
1 tablespoon olive oil
1 teaspoon pickled jalapenos, chopped
1 teaspoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon cumin1/2 teaspoon bold taco seasoning
4 ounces sour cream
1/2 teaspoon lime juice
1/2 teaspoon bold taco seasoning
1/2 teaspoon Arizona dreaming
1/2 teaspoon chives
tortas (or rolls, if you prefer)
1/2 avocado, sliced
1. Preheat broiler. Combine the pinto beans, onion in the olive oil. Mash the beans until desired consistency. (We generally mash about half of them.) Add the pickled jalapenos, lime juice, chili powder, cumin and bold taco seasoning and cook, stirring occasionally, for about 3 to 5 minutes.
2. While the bean mixture is cooking, combine sour cream, lime juice, taco seasoning, Arizona dreaming seasoning, chives and salt in a bowl. Mix to combine.
3. Put tortas underneath broiler for 1 or 2 minutes or until surface is slightly browned.
4. Make torta by adding bean mixture to torta, then queso fresco, then avocado and then sour cream sauce.