Ingredients Jump to Instructions ↓

  1. 1 cup unsoaked black beans Salt

  2. 1/4 cup canola oil

  3. 4 (4-inches long) pambazos, teleras, or French-bread rolls, slit lengthwise and with some bread removed

  4. 16 thin slices baked ham

  5. 4 slices queso fresco or queso panela

  6. 1 cup iceberg lettuce, well dried and shredded

  7. 1/2 medium avocado peeled and sliced

  8. 1/2 cup Mexican crema or creme fraiche

  9. 8 slices tomato

  10. 4 canned pickled jalapenos, sliced in strips

Instructions Jump to Ingredients ↑

  1. Cook the black beans in boiling salted water for 1 1/2 hours. Drain , reserving the water and season with salt. Smash the beans with some of the reserved cooking water. Heat a saute pan. Add canola oil and heat. Fry the smashed beans in the oil for 6 to 7 minutes. Spread the bread with beans, top each with 4 slices of ham and 1 of cheese . Divide lettuce, avocado, crema , tomato, and strips of jalapeno. Add salt, to taste. Place bread tops on and press down.


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