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Ropa Vieja and Black Bean Torta

Ropa Vieja and Black Bean Torta

Ingredients

  • 1 ea.
    Chef's Line® Ciabatta Roll
  • 2 c
    del Pasado® Black Beans, rinsed and drained
  • .25 tsp.
    Monarch® Ground Cumin
  • 1 tsp.
    Monarch Chili Powder
  • 1.5 c
    Cross Valley Farms® Diced Yellow Onion
  • 1 ea.
    Cross Valley Farms Garlic Cloves
  • 5 oz.
    Chef's Line All Natural* Cuban-Inspired Ropa Vieja
  • .5 ea.
    del Pasado Avocado Halves
  • 2 ea.
    Sliced Tomatoes
  • Garnish
    Cross Valley Farms Fresh Cilantro
  • 2 T
    Monarch Cilantro Lime Ranch Dressing

Preparation

  1. Heat Ropa Vieja according to package instructions. 
  2. Sauté onion over medium heat until translucent. Add in Spices, toast until fragrant. Add in Black Beans and coat with seasoning. Add in 1 oz. of water and smash Black Beans with back of a cooking spoon, adding water as needed. Cook until soft and warm. Season to taste with Kosher Salt and Black Pepper. Hold warm until ready to plate. 
  3. Toast Ciabatta Roll on flat top. 
  4. To Build: Place 2 T of Black Beans on the bottom bun. Top with Shredded Ropa Vieja, Layer with Sliced Avocado, Sliced Tomatoes, Cilantro Lime Dressing and Cilantro. Replace top bun and wrap in Monogram® 100% Aluminum Foil Pop-Up Sheets. #1079339

Recipe By Liz Howe, Sr. Culinary Manager, USF Corporate Kitchens

Serves 1

*No artificial ingredients. Minimally processed.