Ingredients

Instructions

1. 1
   In a small bowl, whisk together mayonnaise and adobo sauce until smooth. Taste and add adobo sauce as needed.
2. 2
   Heat oil in a large, deep skillet or Dutch oven over medium heat. Once the oil is hot, add onion and cook, stirring occasionally, until it starts to turn golden, about 5 minutes. Add garlic, chili powder and cumin. Cook for 30 seconds.
3. 3
   Stir in beans, stock and salt. Bring the mixture to a boil, and then reduce heat to medium-low so the mixture is barely bubbling. Use a large spoon to smash as many of the beans as possible, leaving the mixture chunky. Cook, stirring occasionally, until the mixture becomes very thick, 15-20 minutes. Stir in the lime juice, and turn off the heat. Taste and add salt as needed.
4. 4
   To assemble the tortas, spread half of the chipotle mayo on bottom halves of the toasted rolls. Add bean mixture and optional toppings. Spread the remaining chipotle mayo on the toasted sides of the top halves. Serve immediately.