Sweet Potato & Black Bean Torta

To me, a torta is just the perfect food: tasty, filling, portable, and full of endless possibilities. I have to tell you that it's just as delicious as it is simple to make, it's a good excuse to bust out your grill, no matter what season it is. 

Sweet Potato and Black Bean Torta

(serves 4)

2 cups prepared black beans (drained)

2 cloves garlic (roasted for milder flavor)

1/2 teaspoon chipotle powder

juice from half a lime

2 poblano chilies (roasted, peeled, seeds removed)

1-2 medium sweet potatoes (peeled and then sliced 1/8-inch thin by a mandolin)

1-2 medium zucchini (sliced 1/8-inch thin using a mandolin)

olive oil

1 tablespoon ancho chili powder

salt and pepper (to taste)

4 torta buns (hoagie buns are a good sub)

3-4 ounces queso fresco (or soft goat cheese)

2 avocados (peeled, seeded, quartered)

Garnishes:

1/2 cup shredded cabbage

2 sliced roma tomato

1/4 cup sliced green onion

1/2 cup cilantro

1/4 cup mayo

hot sauce

lime wedges

Using a food processor, blend the black beans, garlic, chipotle powder, and lime juice together until this forms a thick paste. You may need to add a tablespoon of water or stock to get the mixture moving. Brush both sides of the sweet potato and the zucchini with a generous amount of olive oil, sprinkle both sides with ancho chili powder and salt. Preheat your grill. Grill sweet potato and zucchini for 3-5 minutes per side or until well marked by the grill grates.

Warm buns so they are nice and crispy on the outside. Slice buns in half and pull out the excess bread from the top half of the bun. (This creates a handy chamber that will make for a neater sandwich.) Starting at the bottom, spread black beans on the bun, top with roasted poblano, zucchini, sweet potato, cilantro, green onion, tomato slices, cabbage, avocado, hot sauce, cheese, and mayo.