Torta de jamón (warm, with melted cheese; cold variation with queso fresco)

Puree the canned black beans with a little olive oil until completely smooth to make the bean spread.

Split a telera roll and spoon bean spread over the bottom.

Top with ham and three slices of melting cheese.

Bake on a baking sheet in a 400 degree oven, with the top half alongside to toast, until the bread is crisp and the cheese is melted and running.

Variation: for the cold torta, toast the bread first, then spread with beans, add a generous portion of ham, slices of queso fresco, three tomato slices, avocado sliced with a spoon street-vendor style, pickled jalapeno strips and the crema mixture on the top half; halve to serve.

Mix the crema with an equal amount of mayonnaise.

Top the hot torta with three slices of tomato, shingled avocado slices and pickled jalapeno strips, spread the crema mixture on the top half, close and cut in half.