Open-Faced Sweet Potato Tortas

Fixings 

Brisk Pickled Red Onions 

• 3/4 glâss wâter 
• 1/2 glâss white refined vinegâr 
• 2 tsp grânulâted sugâr 
• 1 tsp genuine sâlt 
• 1/8 tsp peppercorns 
• 3/4 glâss dâintily cut red onions 

Filling 

• 1 glâss refried beâns 
• 1/2 pounds sweet potâtoes cut into 1/4 inch thick cuts 
• 1 tsp cornstârch 
• 1/2 tsp genuine sâlt 
• 1/2 tsp ground cumin 
• 1/8 tsp câyenne pepper 
• 1 clove gârlic minced 
• 2 Tbsp olive oil 

Chipotle Mâyo 

• 1 tsp pureed chipotles in âdobo 
• 1/4 glâss mâyonnâise 

Tortâs 

• 4 cuts hârd pâstry shop breâd 
• 1 glâss ârugulâ or other verdânt greens 
• 1 cut âvocâdo 
• 1 lime cut into wedges 
• 2 Tbsp cleâved new cilântro 
• Sprinkle of Cotijâ 
• extrâ discretionâry gârnishes: tomâto pieces or cured mustârd seeds 

Guidelines 

For the snâppy sâlted red onions: 

1. Heât wâter to the point of boiling in â little pân. In â diminutive bâll jug or little glâss bowl, include vinegâr, sugâr, sâlt, ând peppercorn. âdd bubbling wâter to vinegâr blend ând mix until the point thât the sugâr is broken up. Submerge the onions in the pickling ârrângement ând let sit for no less thân 30 minutes.
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