Beans, Bacon and Avocado Concha Sandwich

By Pati Jinich

Published March 22, 2022

  • Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
15 minutes
Rating
4(86)
Comments
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Conchas are the most well-known Mexican pan dulce. They are eaten for breakfast with hot chocolate, coffee or milk; as an anytime pick-me-up; as part of dinner or even as dessert. They can also be the base of a satisfying sandwich, creating a welcome clash between savory and sweet. Mexicans seem to be divided on the sandwich topic: Some can’t do without them; some can’t stand them. It is a dish you will not find in a cafeteria or restaurant, but in Mexican homes and lunch boxes. The most well-known versions involve refried beans; this one is filled with chipotle refried beans, bacon and avocado. A sunny-side-up egg can be a good addition.

Featured in: There’s Nothing Like a Good Concha. Here’s How to Make Them Great.

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Ingredients

Yield:4 sandwiches

  • 2 tablespoons vegetable oil

  • 3 tablespoons finely chopped white onion

  • 1 ½ cups cooked or canned black or pinto beans with their liquid

  • 1 tablespoon sauce from chipotles in adobo, plus 1 tablespoon chopped chipotles (optional), plus more to taste

  • Coarse kosher salt (Morton)

  • 4 conchas with vanilla topping

  • 8 thick bacon slices, cooked until crisp

  • 1 large ripe avocado, halved, pitted, scooped and sliced

Ingredient Substitution Guide
Nutritional analysis per serving

52 grams carbs; 38 milligrams cholesterol; 659 calories; 21 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 39 grams fat; 16 grams fiber; 500 milligrams sodium; 25 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a medium skillet over medium. When hot but not smoking, stir in the onion and cook until softened and browned around the edges, 4 to 5 minutes.

  2. Step 2

    Add the beans and their liquid, along with the adobo sauce and the chipotles, if using. Cook over medium-high, mashing the beans thoroughly with a potato masher (or the bottom of a coffee mug) until they are warmed and begin to stick to the bottom of the skillet, about 3 minutes. Season with salt to taste.

  3. Step 3

    To assemble the sandwich, slice the conchas in half horizontally. Spread a very generous ¼ cup refried beans on the bottom of each concha. Top with the bacon slices, breaking them in half to fit, and avocado slices. Top with the top half of the concha. Slice in half and serve.

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Ratings

4 out of 5
86 user ratings
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Comments

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Liz

Made this on Hawaiian bread and took the sandwiches on a picnic. They travelled OK. Messy to eat but got some compliments.

mariah mackay

Made this on Portuguese Bread heated to “warm” in the oven. Added two roasted and peeled jalapeño peppers to beans as they cooked. Added 1/4 cup chopped cilantro. Delicious!

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