Mexican Torta with Refried Pinto Beans, Fried Cheese, Ham, and Avocado

Ingredients

• 2 tbsp Olive Oil (extra-virgin, for sautéing and frying)
• 0.25 medium White Onion (diced fine)
• 1 clove Garlic (minced)
• 1.5 cups Cooked Pinto Beans (canned or pre‑cooked, drained)
• 0.5 cup Bean Broth (liquid from canned beans or cooking water)
• to taste Salt (kosher or table salt)
• 4 oz Frying Cheese (Queso de Freír) (cut into thick slices; can substitute queso fresco (omit frying) or halloumi)
• 6 slices Ham (thin deli ham)
• 2 Bolillo Rolls (soft Mexican rolls, split horizontally)
• 2 tbsp Mayonnaise (store‑bought)
• 2 medium Tomato (ripe red tomatoes, sliced)
• 0.25 cup Iceberg Lettuce (shredded, leaves kept slightly thick)
• 0.5 Avocado (ripe, sliced)

Instructions

1. Sauté Onion

   Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the diced white onion and sauté, stirring occasionally, until the onion begins to turn golden brown.

   Time: PT5M

   Temperature: medium heat

2. Add Garlic

   Add the minced garlic to the skillet and continue stirring for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

3. Make Refried Beans

   Stir in the cooked pinto beans and ½ cup bean broth. Use a potato masher to mash the beans until they reach a creamy, spreadable consistency. Adjust with a little more broth if too dry.

   Time: PT5M

   Temperature: medium heat

4. Set Beans Aside

   Remove the bean mixture from the heat and transfer to a small bowl. Let it cool slightly while you prepare the other components.

   Time: PT1M

5. Fry the Cheese

   In the same skillet, add the remaining 1 tbsp olive oil and heat over medium. Place the thick cheese slices in the pan and fry until each side is golden brown, about 2‑3 minutes per side. Remove and set aside.

   Time: PT5M

   Temperature: medium heat

6. Prepare Fresh Fillings

   While the cheese fries, slice the tomatoes, shred the iceberg lettuce, and slice the avocado. Set each in separate bowls.

   Time: PT5M

7. Slice the Bolillo Rolls

   Using a serrated knife, cut each bolillo roll horizontally through the middle, creating a top and bottom half.

   Time: PT2M

8. Spread Mayo and Beans

   Spread 1 tbsp mayonnaise on the bottom half of each roll, then evenly spread the refried bean mixture over the mayo.

   Time: PT2M

9. Layer Fillings

   Layer the ham slices, fried cheese, tomato slices, onion (if using), shredded lettuce, and avocado on top of the beans.

   Time: PT3M

10. Close the Sandwich

    Place the top half of the bolillo roll on the layered fillings.

    Time: PT1M

11. Toast the Assembled Torta

    Heat the griddle or large pan over medium‑high heat. Place the assembled torta in the pan and press gently. Toast for about 2 minutes per side, until the bread is crisp and the interior is hot.

    Time: PT4M

    Temperature: medium‑high heat

12. Slice and Serve

    Remove the torta from the pan, let it rest 30 seconds, then cut diagonally in half and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

25g

Carbohydrates

70g

Fat

20g

Fiber

8g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of White Onion: yellow onion
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Cooked Pinto Beans: black beans, kidney beans
• Instead of Bean Broth: vegetable broth
• Instead of Frying Cheese (Queso de Freír): queso fresco, halloumi, paneer
• Instead of Ham: turkey ham, cooked chicken breast
• Instead of Bolillo Rolls: French baguette, ciabatta roll
• Instead of Mayonnaise: aioli, vegan mayo
• Instead of Tomato: vine‑ripened tomatoes
• Instead of Iceberg Lettuce: romaine lettuce, green leaf lettuce
• Instead of Avocado: guacamole

Equipment Needed

• Medium Skillet
• Potato Masher
• Serrated Knife
• Cutting Board
• Griddle or Large Pan
• Spatula or Wooden Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Mash the beans to a creamy, spreadable consistency without excess liquid.
• Fry the cheese until a deep golden crust forms on both sides.
• Toast the assembled torta until the roll is crisp but the fillings stay warm.

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the refried beans.
• If you like heat, spread a thin layer of chipotle mayo instead of regular mayo.
• Use a cast‑iron griddle for the best crust on the bolillo.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat the sandwich in a skillet or oven before serving.

Freezer: Not recommended; the bread becomes soggy after thawing.

Room temperature: Best enjoyed immediately; can sit out for up to 1 hour at room temperature.

Make-Ahead Tips

• Prepare the refried beans a day ahead and store them in the fridge.
• Fry the cheese slices in advance; reheat briefly on the griddle before assembling.
• Slice tomatoes, lettuce, and avocado just before serving to keep them fresh.

Frequently Asked Questions