A hearty sandwich with creamy black bean purée, sweet grilled pepper and fresh tomato salsa. Radish and golden corn add a crunchy bite; serve the torta straight away, while the bread is still crisp.
A torta is a filled sandwich eaten in many variations in Mexico. Bolillo and telera are well-known types of bread for it: sturdy enough to hold a generous filling, with a soft interior and a crust that can turn lightly crisp. This recipe is a modern vegetarian take, not an attempt to recreate one particular regional version. Use sturdy rolls with an open crumb, so the bean purée stays in place and the bread doesn’t get soggy right away.
Black beans make a creamy base and give the other fillings something to cling to. Cumin, garlic and lime juice make the purée savoury and fresh; a splash of water helps smooth it out without adding extra fat. Mash the beans coarsely with a fork or give them a brief blitz: a little texture is nice, but a thick, spreadable purée keeps loose beans from rolling out of the bread. Taste before filling and add extra lime or salt if needed.
Grilled pepper brings sweetness and soft, lightly smoky notes. In summer, fresh peppers and ripe tomatoes are widely available; out of season, use firm tomatoes for the salsa and, if you like, replace the pepper with drained roasted peppers from a jar. The jarred peppers don’t need to be grilled again. Tomato, coriander and lime keep the filling fresh, while radish adds a peppery, juicy bite. Slice the radish thinly so it doesn’t overpower the other ingredients.
The corn kernels develop brown spots and a toasted flavour in a hot, dry frying pan. Let them cool briefly after cooking before scattering them over the bread; this helps them keep their bite. Fresh corn works, but drained canned corn is good too. Avocado makes the filling soft and rich; slice it just before serving. For extra heat, stir some finely chopped jalapeño into the salsa, but it isn’t an essential flavour layer.
Toast the cut sides of the rolls briefly and assemble them just before eating: first the bean purée, then the pepper, avocado, radish, salsa and corn. This keeps the crust sturdy and stops the salsa from getting squashed. Serve the torta for lunch with a simple green salad or extra lime wedges. This is a dish to eat straight away; once filled, bread inevitably gets softer, so it’s best to keep the components separate if you want to prepare ahead.
Preheat the oven grill. Place the pepper on a foil-lined baking tray and grill for 12–15 minutes, turning halfway, until the skin is charred and the flesh is soft. Put the pepper in a bowl, cover and leave for 10 minutes. Peel off the skin, remove the stem and seeds, and cut the flesh into strips.
Mash the black beans with the garlic, cumin, 1 tablespoon lime juice, 2 tablespoons water and ¼ teaspoon salt in a bowl. Add more water if needed to make the purée spreadable; taste and season.
Heat a dry frying pan over medium heat. Cook the corn kernels for 4–6 minutes, stirring regularly, until golden brown in spots. Transfer them out of the pan.
Mix the tomatoes with the coriander and the remaining ¼ teaspoon salt. Slice the avocado and halve the rolls. Brush the cut sides lightly with olive oil and toast them in the same pan for 1–2 minutes until lightly crisp.
Spread the bean purée over the bottom halves of the rolls. Top with the pepper, avocado and radish. Spoon the tomato salsa over the top and scatter over the toasted corn. Place the top halves of the rolls on and serve straight away with the lime wedges.
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