Ingredients

8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup)
3 to 4 tablespoons vegetable or olive oil (divided use)
Two 15-ounce cans black (or other) beans or 3 1/2 cups home-cooked black (or other) beans with just enough liquid to cover them
salt
4 telera or bolillo rolls, crusty French rolls or submarine sandwich rolls (6 to 7 inches long, 3 inches wide)
About 6 ounces Mexican queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4 inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
About 3/4 cup Roasted Tomatillo salsa, or bottled hot sauce, such as Mexican Tamazula or Bfalo

Description

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