Say "Sí" to Aaron Sanchez's Black Bean Cemitas!

Busy? Overworked? Strapped for time and wondering what new recipe you can make for dinner that a) takes less than 15 minutes; b) doesn't require multiple visits to the supermercado; and c) your family will eat without grimacing? Yea, we know, and you're not alone.  

It's for all of the above reasons that these Black Bean Cemitas with cheese and salsa are a perfect midweek meal. Not only is the recipe the brainchild of celeb Latino chef Aaron Sanchez (so you know it's good), but it requires only basic ingredients - things you likely have on hand - and a few Ortega products that you can pick up in a single swish down the Latin foods aisle at your grocery store. Easy, fast, delicious...that's how we roll. 


Ortega Black Bean Cemitas with Cheese and Salsa
Preparation time
  • 1 (15-oz.) can ORTEGA® Black Beans, drained
  • 1 (1.25 oz.) envelope ORTEGA® Taco Seasoning or 40% Reduced Sodium Taco Seasoning
  • 1 (4-oz.) can ORTEGA® Mild Green Chiles
  • 6 large soft buns
  • shredded cheddar or Monterrey jack cheese
  • sliced fresh tomatoes
  • thinly sliced red onion
  • sliced avocado
  • ORTEGA® Salsa, any variety


  1. In saucepan over medium heat, combine black beans, taco seasoning and green chiles. Heat, stirring, until beans are bubbling and hot, approximately 5 to 6 minutes.
  2. To make cemitas, divide beans among six bun bottoms. Top with generous handful of shredded cheese on top of hot beans. Add sliced tomato, onion and avocado, then add spoonful of salsa and top of each bun. Serve immediately.