Chorizo and cheese torta on telera buns

Put the chorizo in a nonstick skillet with a little drizzle of oil to start it cooking and render its fat.

Chop about a small onion's worth into small pieces and add to the chorizo; cook about 8 to 10 minutes until browned and thoroughly cooked.

Pulse a can of undrained black beans in a food processor to a smooth, spreadable purée; add a little water if needed, and salt if the beans are low-salt.

Cut the telera buns in half all the way through and put them in the oven to crisp.

Halve and pit the avocado, ready to spoon out slices.

Stir the melting cheese into the cooked chorizo until melted and just starting to release fat; turn off the heat. Tip off and blot excess fat first if the chorizo is fatty.

Spread bean purée on one side of each bun and mayonnaise on the other.

Lay on pickled jalapenos, spoon on the chorizo-cheese mixture, scraping up any crisped cheese, then a couple of avocado slices; top and serve with salsa verde.