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Poblano & Black Bean Tortas
with Sweet Potatoes & Tomatillo Sour Cream
40 min
Vegetarian
i
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2 Servings
- Est. 900 Cals/serving
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These satisfying vegetarian tortas—or Mexican pressed sandwiches—showcase layers of sautéed onion and poblano pepper (a variety known for its pleasantly smoky heat), creamy mashed black beans, and melty monterey jack cheese. Roasted sweet potatoes drizzled with a mix of sour cream and tomatillo-poblano sauce makes for an equally hearty side.
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fresh
ingredients
Title
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2 Sandwich Rolls
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1 15.5-Ounce Can Black Beans
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1 Poblano Pepper
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2 cloves Garlic
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1 lb Sweet Potatoes
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1 Red Onion
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⅓ cup Tomatillo-Poblano Sauce
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2 oz Monterey Jack Cheese
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¼ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the rolls. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Cut out and discard the stem, ribs, and seeds of the pepper. Quarter the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Combine the sliced onion and pepper in a bowl. In a separate bowl, whisk together the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
4
Cook & mash the beans:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, 1/4 cup of water, and all but a pinch of the spice blend. Season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the tortas & serve your dish:
Assemble the tortas using the halved rolls, mashed beans, cooked vegetables, grated cheese, and half the tomatillo sour cream. Rinse and wipe out the pan used to cook the beans. In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the roasted sweet potatoes. Top the sweet potatoes with the remaining tomatillo sour cream and remaining spice blend. Enjoy!
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the rolls. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Cut out and discard the stem, ribs, and seeds of the pepper. Quarter the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Combine the sliced onion and pepper in a bowl. In a separate bowl, whisk together the tomatillo-poblano sauce and sour cream. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Wipe out the pan.
4
Cook & mash the beans:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the drained beans, 1/4 cup of water, and all but a pinch of the spice blend. Season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Cook the tortas & serve your dish:
Assemble the tortas using the halved rolls, mashed beans, cooked vegetables, grated cheese, and half the tomatillo sour cream. Rinse and wipe out the pan used to cook the beans. In the same pan, heat a drizzle of olive oil on medium until hot. Add the tortas; place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 3 to 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and carefully halve on an angle. Serve the cooked tortas with the roasted sweet potatoes. Top the sweet potatoes with the remaining tomatillo sour cream and remaining spice blend. Enjoy!
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