START TO FINISH: 40 minutes
SERVINGS: 6
Tortas, a type of Mexican sandwich, come in classic versions—and multiple variations of those classics—but they can be built any way you please. We make a hearty vegetarian version filled with sautéed mushrooms and chilies, refried beans, mashed avocado and cheese. You also could add lettuce, sliced tomatoes and cilantro. A flattish roll called telera is used for making tortas, but you can use any type of round roll with a soft interior and a thin, lightly crisp crust.
Don’t use soft, fluffy rolls, such as hamburger rolls. They won’t hold up under the weight of the fillings.
7 tablespoons extra-virgin olive oil, divided
8 ounces portobello mushrooms, stemmed, gills removed, caps sliced ¼ inch thick
2 poblano chilies, stemmed, seeded, quartered and thinly sliced
1 medium yellow onion, halved and thinly sliced
Kosher salt and ground black pepper
15½-ounce can pinto beans, drained, ¼ cup liquid reserved
2 teaspoons ground coriander
¼ cup drained sliced pickled jalapeños, chopped, plus 1 tablespoon pickling liquid
2 ripe avocados, halved, pitted and peeled
2 tablespoons lime juice
6 kaiser rolls (see note)
6 deli slices or 4 ounces shredded pepper jack cheese
Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil, then brush with 2 tablespoons of the oil. In a nonstick 12-inch skillet over medium, heat 2 tablespoons of the remaining oil until shimmering. Add the mushrooms, chilies, onion and 1 teaspoon salt. Cook, stirring, until the vegetables are light golden brown and have softened, about 8 minutes. Transfer to a medium bowl and tent with foil to keep warm.
Return the skillet to medium-high, add 2 tablespoons of the remaining oil and heat until shimmering. Add the beans and coriander and cook, mashing, until the mixture forms a coarse, dry puree and begins to brown at the edges, about 3 minutes. Stir in the bean liquid and cook, stirring constantly, until the beans are once again dry, about 1 minute. Off heat, stir in ¼ teaspoon each salt and pepper, the pickled jalapeños and pickling liquid. Set aside.
Meanwhile, in a medium bowl mash the avocados with ½ teaspoon each salt and pepper and the lime juice. Set aside. Place the top and bottom halves of the rolls cut side down on the prepared baking sheet. Brush with the remaining 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Bake until crisp and golden brown, 3 to 5 minutes. Transfer the tops to a large plate and turn the bottom halves cut side up. Leave the oven on.
Divide the bean mixture evenly among the bottom halves of the rolls. Top with the mushroom mixture, followed by the cheese. Bake until the cheese begins to melt, 3 to 5 minutes. Remove from the oven. Spread the avocado mixture on the cut sides of the top halves of the rolls, then place on top of the tortas.