Ingredients
The following ingredients have 4 Servings
- 1 10 oz can chopped tomatoes with green chiles (Rotel)
- 1 15 oz. can tomato sauce
- 2 tablespoons chopped chipotle chiles in adobo sauce
- 1 tablespoon vegetable oil
- 1 cup thinly slice onion (I diced mine)
- 1 teaspoon jalapeno (seeded and diced)
- 2 tablespoons chopped fresh cilantro
- 4 Bolillo rolls or crusty rolls (split and toasted (I forgot to toast the rolls))
- 1 lb. deli roast beef (cut into strips (I warmed the beef))
- 1 cup refried beans (warmed, optional (I omitted))
- 2 avocados (thinly sliced)
Instruction
- In a medium saucepan over medium heat, combine tomatoes, tomato sauce and chipotles. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, for 15 minutes.
- In a large nonstick skillet, heat oil over medium heat. Saute onion, garlic and jalapeno for 5 minutes or until tender. Add onion mixture to tomato sauce mixture, stirring well, and simmer for 5 minutes. Stir in cilantro.
- Place rolls on a work surface. Arrange roast beef equally on bottom halves of rolls. Top with beans, if using, tomato sauce and avocado slices. Cover with top halves of rolls. Serve immediately.
