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Mushroom, Poblano Chili and Refried Bean Tortas
Tortas, a type of Mexican sandwich, come in classic versions—and multiple variations on those classics—but they can be built any way you please. We make a hearty vegetarian version filled with sautéed mushrooms and chilies, refried beans, mashed avocado and cheese. You also could add lettuce, sliced tomatoes and cilantro. A flattish roll called telera is used for making tortas, but you can use any type of round roll with a soft interior and a thin, lightly crisp crust.
tablespoons extra-virgin olive oil, divided
ounces portobello mushrooms, stemmed, gills removed, caps sliced ¼-inch thick
01Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil, then brush with 2 tablespoons of the oil. In a nonstick 12-inch skillet over medium, heat 2 tablespoons of the remaining oil until shimmering. Add the mushrooms, chilies, onion and 1 teaspoon salt. Cook, stirring, until the vegetables are light golden brown and have softened, about 8 minutes. Transfer to a medium bowl and tent with foil to keep warm.
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