Meatless Monday: Mexican Torta

A torta is a Mexican sandwich usually made with breaded pork or sliced steak.  This version is made vegetarian by using soy chorizo and egg.  This sandwich is bursting with flavor. I love the contrast between the pungent onions, creamy avocado, and the slightly tart crema.  I recommend using a telera roll which is a round soft roll with two linear indentations on the crust.  It is often found at Latin bakeries.  If you cannot find that, go ahead and use a small french roll.  A special thanks to Eats Well With Others for sharing this vegetarian torta recipe.

(Vegetarian) Mexican Torta
Makes 1, adapted from The Encyclopedia of Sandwiches 
Recipe from Eats Well With Others

1 tsp canola oil
1/2 small red onion, thinly sliced
1/4 link (soy)rizo (I used Trader Joe's brand, you can also sub in 1/4 lb chorizo!)
2 eggs
1/4 tsp salt
1/4 tsp freshly ground black pepper
1-2 tsp hot sauce
1 tbsp crema (I used Greek yogurt)
1 roll, preferably a telera roll if you can find it!
2 tbsp refried beans
2 slices ripe avocado

1. Warm oil in a large skillet over medium heat.  Add onions and chorizo and saute about 5 minutes or until meat is browned and crisp.  In a small bowl, whisk eggs, salt, pepper and hot sauce.  Add to skillet.  Stir frequently until eggs are cooked through yet still soft.

2. Spread crema or Greek yogurt on both halves of the roll.  On the bottom half, add refried beans.  Top with chorizo-egg mixture and avocado.  Serve immediately.