RECIPE: Zucchini Torta

Zucchini Torta

INGREDIENTS

Torta |

1 each 4” tavern-style bun, Michigan Bread VE 024330
3 tb creamy pinto beans – see recipe
½ c. chorizo-spiced roasted zucchini – see recipe
¼ c. pickled pepper and onion – see recipe
½ oz queso fresco, Supremo VE 074634
½ c. shredded lettuce, ProMark VE 007311
1 tb jalapeño crema – see recipe

Chorizo |

3 lb zucchini coins, Preferred Fresh Cuts VE SPEC 007902
2 tb oil blend, St. Lucia VE 035229
2 tb dark chili powder, McCormick VE 071916
1 tb smoked paprika, McCormick VE 086259
2 tsp cumin, Spice Classics VE 044629
1 tsp granulated garlic, Spice Classics VE 044620
1 tsp kosher salt, Diamond Crystal VE 066782
½ tsp oregano leaves, McCormick VE 071810

Creamy Pinto Beans |

2 c. pinto beans, drained and rinsed, Packer VE 024037
½ c. sour cream, Prairie Farms VE 011756
2 tb lime juice, Natalie’s VE 014826
1 tsp cumin, Spice Classics VE 044629
½ tsp kosher salt, Diamond Crystal VE 066782

Pickled Pepper and Onion |

1 lb fajita mix veggies, Preferred Fresh Cuts VE JIT 004786
1 c. white vinegar, Woeber’s VE 046002
½ c. water
2 tb sugar, Pioneer VE 039801
2 tsp kosher salt, Diamond Crystal VE 066782

Chunky Jalapeno Cream |

1 c. sour cream, Prairie Farms VE 011756
½ c. mayo, Wilsey VE 011790
¼ c. sliced & pickled jalapeños + 2 tb brine, Cool Crisp VE 031158
1 tb lime juice, Natalie’s VE 014826

DIRECTIONS

For the Chunky Jalapeño Cream | Combine sour cream, mayonnaise, jalapeños, jalapeño brine, and lime juice. Stir until blended. Refrigerate until needed.

For the Pickled Pepper & Onion | Whisk together vinegar, water, sugar, and salt until dissolved. Toss with pepper and onion mix and refrigerate at least 30 minutes before using. Drain well before making sandwiches.

For the Creamy Pinto Beans | Combine beans, sour cream, lime juice, cumin, and salt. Lightly mash until creamy but still textured.

For the Chorizo-Spiced Zucchini | Toss the zucchini with oil and seasonings until evenly coated. Spread onto sheet pans and roast at 425°F for 12-15 minutes, stirring once, until lightly browned and tender. Cool slightly before building sandwiches.

For the Zucchini Torta | Spread each side of the cornmeal bun with a heaping tablespoon of creamy beans. Layer the chorizo-spiced roasted zucchini over the beans, then top with pickled pepper and onion, crumbled queso fresco, and shredded lettuce – give the shredded lettuce a good squeeze of fresh lime. Finish with chunky jalapeño crema, close with the top bun, and serve.

PER ORDER:

Yields 1 sandwich