Chorizo-Potato Torta


  1. In small saucepan, cover potatoes with water and season generously with salt. Bring to a boil and cook until just tender; drain and set aside.
  2. In large saute pan, cook chorizo over medium heat, until browned about 7 minutes. Add beans and cook 5 minutes, mashing gently with potato masher into chunky consistency. 
  3. Next add potatoes and slowly cook until liquid is absorbed. Adjust seasoning with salt and pepper.
  4. Meanwhile heat broiler or griddle and toast bread until light golden brown.
  5. On each top half, arrange 1/4 avocado slices, lettuce and tomato. On each bottom half, spread chorizo-potato, cheese, onion and jalapeño.          


  • 1 avocado(s), peeled, pitted and sliced
  • 1 beans, pinto 15-ounce can(s), cooked
  • 8 oz. cheese shredded, cheddar
  • 5 lb(s). chorizo, Mexican, casings removed
  • 1 Tbsp. oil, vegetable
  • 8 Peak Fresh Produce® Lettuce, Romaine, Leaf
  • 1/4 Peak Fresh Produce® Onion(s), Red, very thinly sliced
  • 1 Peak Fresh Produce® Tomato(es), thinly sliced
  • 4 pepper(s) jalapeños, pickled, sliced into strips
  • 1 lb(s). potato(es), Yukon Gold, peeled and diced small
  • 4 roll(s), crusty sandwich
  • 1 to taste salt