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Mexican Mushroom and Spinach Sandwich (Vegan Torta)

Mexican Mushroom and Spinach Sandwich (Vegan Torta)

Mexican Mushroom and Spinach Sandwich (Vegan Torta) is :

dairy free , lacto ovo vegetarian , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 25 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 98 %

Ingredients:

1

avocado
2 tablespoons

chipotle pepper in adobo
1 Handful

cilantro leaves
10 ounces

cremini mushrooms
2 teaspoons

dark molasses
2 cloves

garlic
4

hero rolls
3

jalapeno peppers
some

kosher salt
2 tablespoons

olive oil
3/4 cup

onions
2

poblano peppers
1 cup

refried beans
8 ounces

spinach leaves

Instructions:

  1. 1

  2. Place poblano peppers directly over flame of a gas burner and cook, turning occasionally, until blackened on all sides, about 10 minutes. Alternatively, broil as close as you can get to broiler element, turning occasionally, until blackened on all sides, about 10 minutes.

  3. Transfer to a bowl, cover tightly in plastic wrap, and set aside.

  4. 2

  5. Heat 2 tablespoon olive oil in a large saucepan over high heat until shimmering.

  6. Add mushrooms, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned, about 10 minutes.

  7. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.

  8. Add spinach along with 2 tablespoons water. Cook, folding and stirring until spinach is completely wilted and water has evaporated, about 3 minutes total. Season to taste with salt and pepper.

  9. Transfer to a paper towel-lined plate and press with more paper towels to draw out excess moisture. Set aside.

  10. 3

  11. Carefully peel charred skin from poblano peppers, remove stems and seeds, and cut into 1/4- to 1/2-inch strips.

  12. 4

  13. In a small bowl, combine refried beans, chipotle peppers, and molasses. Stir with a fork until homogenous.

  14. 5

  15. To assemble sandwiches, split rolls in half.

  16. Spread bean mixture evenly over bottom halves. Top with poblano slices, followed by wilted spinach/mushroom mixture, jalapeño slices, pickled red onions, and cilantro.

  17. Spread sliced avocados evenly on cut-side of top half of rolls. Close sandwiches, pressing down gently to compress.

  18. Serve as-is, or toast in a panini press or in a hot oven for a few minutes if desired.

Wine Pairing :

  • pinot noir
  • riesling
  • sparkling rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.