Photo by Leslie Limón

Breakfast Torta (Sandwich)

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings

Refried beans and chorizo is a classic combination in Mexican cuisine that can be served as a filling for tacos, burritos, and Mexican sandwiches like this breakfast torta. But don’t let the name fool you! This Mexican breakfast sandwich made with refried beans, spicy Mexican chorizo, and slices of queso fresco inside a toasted bolillo roll can be enjoyed for breakfast, lunch or dinner. But don’t just stop there. Take your breakfast torta to the next level by adding fried egg inside. For me, the fried egg is what really brings this sandwich together, especially served sunny side-up, but scrambled also works well. For added flavor, garnish tortas with diced red onion and chopped cilantro.


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  1. Fry chorizo in a medium skillet over medium-high heat, stirring occasionally and using the back of a wooden spoon to break up the chorizo, until fully cooked; set aside.
  2. While the chorizo is cooking, fry the eggs, one at a time, until desired doneness; season with salt and black pepper to taste.
  3. Heat the refried beans on the stove or microwave.
  4. Toast the bolillo rolls on a comal or griddle over medium-high heat until light golden brown.
  5. To make the tortas, spread about 1 tablespoon of Mexican crema on each slice of bolillo roll. Spread 3 to 4 tablespoons of refried beans on the bottom slice of each bolillo roll. Top with 3 to 4 tablespoons of cooked chorizo and 1 to 2 slices of queso fresco. Top chorizo with a fried egg and cover sandwich with top slice of bolillo roll. Garnish with diced red onion and chopped cilantro, if desired. Serve with pickled jalapeño peppers or your favorite salsa.
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