Pinto Bean And Ham Torta These fillings would also work wrapped up in a tortilla or lavash. Ingredients SERVINGS: 2 1 tablespoon vegetable oil 2 scallions, trimmed, thinly sliced 1 garlic clove 1 15-oz. can pinto beans, drained, rinsed 4 tablespoons fresh lime juice, divided Kosher salt, freshly ground pepper 1 cup shredded romaine ½ cup fresh cilantro leaves and tender stems ½ avocado 2 brioche rolls, split, toasted 2 ounces cotija cheese, thinly sliced 2 thin slices black forest ham 6 tortilla chips (optional) Recipe Tips INGREDIENTS Bean There, Done That? 6 New Ways to Use Your Most Trustworthy Pantry Staple HOW-TO Ditch the Lettuce and More Genius Tips from a Salad Pro INGREDIENTS Lettuce Show You How Versatile Tender Greens Can Be With These Recipes Preparation Heat oil in a medium skillet over medium. Add scallions and garlic and cook, stirring often, until softened, about 2 minutes. Add beans and ¼ cup water and cook, stirring and smashing beans with the side of a wooden spoon until mostly mashed, adding more water 1 Tbsp. at a time if needed, until beans are the consistency of loose mashed potatoes. Stir in 1 Tbsp. lime juice and season with salt and pepper. Toss romaine and cilantro with 2 Tbsp. lime juice in a medium bowl and season with salt and pepper. Scoop flesh from avocado into another medium bowl and smash with remaining 1 Tbsp. lime juice with a fork until mostly smooth. Season with salt. Divide bean mixture among bottom halves of rolls and top with cotija, ham, romaine mixture, and chips, if using. Spread avocado mixture on top halves of rolls and close sandwiches. Do Ahead: Mashed beans can be made up to 2 days ahead. Add a little water to loosen if necessary before spreading on rolls. Recipe by Dawn Perry #mybeautyhealth #mybeau 👀

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