Vegan Torta de Chorizo Recipe
Toasted bolillo, hot vegan chorizo, beans, fresh crunch, optional guajillo sauce because you love giving yourself the messiest, most flavorful sandos in the galaxy. This vegan torta de chorizo is filling AF and not meant to be eaten politely or quietly.
Servings: 4 sandwiches
Calories: 538kcal
Cost: $14
Ingredients
For the Protein:
- 4 cups vegan chorizo crumbles
- 2 cups vegan refried beans
For the Optional Guajillo Sauce:
- 4 dried guajillo chiles about 5.5g each, stems and seeds removed
- 1 cup boiling water
- 1 teaspoon garlic minced
- 1 tablespoon tomato paste
- ½ teaspoon oregano
- 1 ½ teaspoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
For the Sandwiches:
- 4 bolillo or telera rolls 6-7 inches long
- 8 leaves Boston Bibb lettuce or iceberg
- 1 medium tomato sliced thinly
- ¼ cup red onion very thinly sliced
- 1 ripe avocado sliced
- 1 Fresno chili thinly sliced (optional)
Instructions
- Prep the chorizo and refried beans following my recipes, or measure out store-bought ones to use.
- If making the guajillo sauce (I recommend it!), place the chiles in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes until fully softened.
- Transfer the chiles and soaking liquid to a blender. Add the garlic, tomato paste, oregano, brown sugar, apple cider vinegar, and salt, then blend until completely smooth. Set aside.
- Heat a wide skillet over medium heat. After 90 seconds, when the pan is hot, add the vegan chorizo crumbles and cook, stirring every 45–60 seconds, until heated through and lightly crisped in spots.
- Meanwhile, in a saucepan, heat the refried beans for 4-5 minutes over medium heat, stirring regularly, until it is hot throughout. Add a splash of water if your beans are very thick.
- Split the rolls lengthwise. Toast cut-side down on a dry skillet set over medium heat, or place on a sheet tray and warm in a 375°F (190°C) oven until lightly crisp on the interior and warmed through.
- Spoon the hot chorizo and bean mixture evenly over the bottom half of the rolls. Drizzle with the guajillo sauce, if using. Top with lettuce, tomato slices, red onion, avocado, and optional Fresno chili. Close the sandwiches and serve immediately.
Notes
🍞 Bread Zeppelin
Let the cut sides toast until lightly crisped. That golden edge is what keeps the bread from collapsing once the fillings go in.
🥄 Bean There, Spread That
Warm the beans until smooth and easy to spread. If they are thick, add a tiny splash of water so they glide on without tearing up the bread.
Nutrition
Calories: 538kcal | Carbohydrates: 59g | Protein: 29g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 2404mg | Potassium: 1163mg | Fiber: 22g | Sugar: 9g | Vitamin A: 2449IU | Vitamin C: 18mg | Calcium: 253mg | Iron: 7mg