In Mexico, we would go to a tortaria and they would serve you fresh bread full of refried beans, chicken, ham... but my favourite one was chorizo.






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  • 2½ tbsp (50 ml) olive oil, divided
  • 4 raw chorizo sausages, removed from casings
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked black beans
  • 4 buns (or 1 baguette, divided into 4)
  • 1 cup panela cheese, sliced (see Note) 
  • 1 avocado, peeled and sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. In a large skillet, heat 1½ tablespoons (30 ml) of olive oil over medium-high heat. Add chorizo meat, onion and garlic, and cook, stirring constantly, for 7-8 minutes, until onions are soft and chorizo is golden brown.

2. Stir black beans into the skillet and season with salt and pepper. Continue cooking for 2-3 minutes, stirring often.

3. In a second pan, heat remaining oil over medium-high heat. Slice baguettes or buns open and lay bread, cut-side down, in the pan to toast until golden. Repeat with until all portions are toasted.

4. Spoon chorizo and black bean mix into the sandwiches and top with Panela cheese and sliced avocado. Serve warm.



• Panela-style cheese can be found at some specialist retailers. Haloumi or a firm mozzarella make good substitutes.