Sometimes I do this thing where I see a recipe that looks amazing and I automatically assume that simply because of its sheer awesomeness, it must take forever to make. (I generally don’t read a recipe until I am in the act of making it. Bad habit.) Then I finally get around to trying it and find out that, surprise! It’s actually super quick and easy. That’s what happened here. I first came across this recipe quite a while ago when flipping through a favorite Rick Bayless cookbook and it was like it was made for me – black beans, chorizo, and tomatillo salsa. AYKM?!

After literally years of somehow passing these over, they finally made it onto the menu. I think I made them on a Sunday expecting a long, drawn out cooking time. And then about 10-15 minutes later, I had dinner staring me in the face. Guys, this is a gooood one. I did overcomplicate it slightly by making my own chipotle queso fresco from One Hour Cheese but that was another recipe that took me by surprise with its unfussiness. I think it took about 20 minutes from start to finish and then I just let it cool.  I used store-bought rolls this time around since we ended up making this sort of last minute, but I would recommend making your own if you can. (Speaking of, if anyone has a favorite recipe for a sub roll that is crusty on the outside but still soft and tender on the inside, I’m all ears.)

Don’t be like me – make these sandwiches ASAP.


  • 8 oz. chorizo sausage, casing removed (about 1 cup)
  • 3-4 tbsp. olive oil, divided
  • 3 cups cooked black beans (2 15 oz. cans), with liquid*
  • Salt
  • 4 sandwich rolls, split
  • About 6 oz. queso fresco or other fresh cheese, sliced ¼-inch thick
  • Tomatillo salsa 
  • Sliced avocado


  • 01

    Place a large skillet, preferably cast iron, over medium heat. Add the chorizo to the pan, breaking it up as it cooks. Continue to cook until it is browned and cooked through, about 8 minutes. Add 1 to 2 tablespoons of the olive oil (less if the chorizo was has rendered a lot of fat, more if it was on the lean side). Add the beans to the pan and bring to a simmer.* As the beans cook, mash with a potato masher, the back of a spoon or two forks. Cook, stirring frequently, until the mixture has the consistency of soft mashed potatoes (about 10 minutes after adding the beans). Taste and adjust seasoning with salt as needed.

  • 02

    Brush the split buns lightly with olive oil and toast in a skillet or in the oven. (You may want to hollow out part of the top half of the rolls to make room for all the fillings.)  Layer the rolls with sliced queso fresco, then spread with a portion of the bean-chorizo mixture (about ½ cup). Top with the tomatillo salsa and sliced avocado and replace the top halves of the rolls. Serve immediately.

  • Yummy! This sounds wonderful, what a great combination! I have never cooked with tomatillos, but maybe now is the time to try. I LOVE that you toasted the buns to finish, that makes sandwiches like this EVEN better!

  • Melissa Brooker

    OH.MY.GOD… I have Mexican Everyday, how on earth did i miss this? This recipe is like literally made for me! I will be making these, asap!

  • Wow! I’m tempted to make ’em with fresh cheese, too, just for fun. After a little Googling, I’m getting the impression queso blanco can be made with vinegar, while meltier queso fresco uses rennet. Maybe I’ll start with queso blanco so I don’t have to buy rennet for my first-ever cheesemaking endeavor… Thanks for sharing!

  • Liz N.

    This looks so delicious! I didn’t order a torta like I had planned when I went to Xoco recently (what was I thinking?!). I like that you hollowed out the bread to make room for the filling (the best part in my opinion)! My tummy is growling as I read this recipe. Your Guava Margarita would go so well with this torta!

  • um, YES. But I’m also guilty of the reverse where I think a recipe will take 20 minutes and then it takes 3 hours….so. Yes. But I do love the sound of these.

  • Looks so delicious. I bought some thing similar in NYC for lunch the other day but it had portabella mushroom. I would prefer the black beans though.

  • NikiMScott

    Hi Annie, this looks de-lish! I have an amazing hoagy roll recipe from Peter Reinharts ” Artisan Breads Every Day” cookbook. If you don’t have that book and would like the recipe I’d be happy to scan and email it. It is just as you requested, crusty on the outside and soft on the inside. I make a dozen at a time and they freeze really well.

  • annieseats

    Thank you for the recommendation! I have been wanting that book for a while so I think you just gave me the incentive I needed to buy it. I can’t wait to try them!

  • Shari barnes

    So I made this last night but not as a sandwich it was as an entree with cilantro lime rice and your spicy black beans (tacos) as a side.

  • liz

    These were AMAZING! These are definitely my new favorite sandwich. Thank you, Annie!

  • Heidi Schermerhorn

    these are so yummy, love me some chorizo!

  • Beth Abel

    Finally getting around to trying this and am disappointed to learn that there is a dry cured chorizo (which I have!) and a softer version that needs cooking before eating, which it seems like you used here. Hopefully it still tastes alright…maybe add that to the ingredient list next to the chorizo?