Torta de Milanesa with Quesillo and Pickled Jalapeno

Ingredients:

• Leftover beef Milanesa
• 1 tablespoon butter
• 4 bolillo or telera rolls, halved
• 4 tablespoons mayonnaise
• 4 slices ham or head cheese
• 1 cup shredded quesillo or mozzarella
• 1/2 small white onion, thinly sliced
• 1/2 cup pickled sliced jalapeño and carrot

black bean puree:

• 1 cup cooked black beans
• 1/2 small white onion
• 2 tablespoons water or bean broth
• 1 tablespoon olive oil
• 1 small clove garlic, minced
• 1/4 teaspoon salt

Cooking:

1. Place beans, onion and broth in blender container. Cover; pulse until blended. Set aside.
2. Heat olive oil in small saucepan over medium heat. Add garlic; cook 30 seconds or until fragrant. Add black bean puree and salt; bring to a boil, stirring occasionally. Cook until desired consistency.
3. Meanwhile, melt butter in large skillet over medium heat. Add bolillo rolls, cut side down, and toast 2 minutes or until golden and crisp.
4. Assemble the Torta: Spread mayonnaise on the top and bottom halves of each toasted roll.
5. Spread black bean puree generously on bottom halves of rolls. Top with leftover milanesa, ham, cheese, sliced onions and pickled jalapeño and carrot. Place top halves of bread on top. Cut in half to serve.

Nutrition:

Nutrition information per serving, 4 servings:  890 Calories; 41.5 g Total Fat (12.5 g Saturated Fat; 0.8 g Trans Fat; 12.0 g Polyunsaturated Fat; 11.5 g Monounsaturated Fat); 109.0 mg Cholesterol; 2450.0 mg Sodium; 90.0 g Total Carbohydrate; 8.9 g Dietary Fiber; 7.5 g Total Sugars; 2.0 g Added Sugars; 40.0 g Protein; 448.0 mg Calcium; 6.5 mg Iron; 855.0 mg Potassium; 0.5 mcg Vitamin D; 0.5 mg Riboflavin; 11.2 mg Niacin; 0.5 mg Vitamin B6; 1.6 mcg Vitamin B12; 460.0 mg Phosphorus; 4.8 mg Zinc; 36.0 mcg Selenium; 94.7 mg Choline