Sloppy Yo Sandwiches

8 ounces red potatoes, peeled and cut into ½-inch chunks

¼ teaspoon kosher or sea salt, plus more as needed

1 cup Tofu Chorizo (see accompanying recipe)

¼ cup coarsely chopped white onion

¼ teaspoon freshly ground black pepper, or more as needed

1 tablespoon extra-virgin olive oil

1 cup store-bought red enchilada sauce, such as Hatch brand

8 large, sturdy sandwich rolls or buns, such as kaiser rolls

1 cup sauerkraut, drained

2 tablespoons salsa

1 cup refried black beans (homemade or store-bought), warmed

Flesh of 3 avocados, sliced

Put the potatoes in a medium saucepan and cover with salted water. Turn the heat to medium-high, bring to a boil and cook until tender, 6 to 8 minutes. Drain and let cool.

Heat a large skillet over medium-high heat. Add the Tofu Chorizo and cook briefly to warm it through. Add the onion and cook, stirring frequently, until it softens, 2 to 3 minutes. Add the drained potatoes, crushing them with the back of a wooden spoon until they are mashed but still somewhat chunky. Stir in the ¼ teaspoon of salt and the pepper; taste, and add more, as needed. Transfer to a bowl and wipe out the skillet.

Return the skillet to the stove top, over medium heat, and add the oil.

Pour the enchilada sauce into a shallow bowl. Dip each roll or bun half in the sauce, turning to coat it on all sides, including the cut sides. Working in batches, add the buns or rolls, cut sides up, to the skillet, and lightly press. Cook for a few minutes, until crisped and browned on the outside. Place the halves on individual plates, cut sides up.

Stir together the sauerkraut and the salsa in a medium bowl.

To build each sandwich, spread 2 tablespoons of the refried black beans on the cut side of the bottom roll or bun half. Top with 2 to 3 tablespoons of the Tofu Chorizo-potato mixture; next, 2 tablespoons of sauerkraut mixture, then a few avocado slices. Finish each sandwich with their top halves. Serve warm.

Serves 8

Nutrition | Per sandwich: 470 calories, 16 g protein, 56 g carbohydrates, 20 g fat, 3 g saturated fat, 0 mg cholesterol, 1,010 mg sodium, 7 g dietary fiber, 6 g sugar

From Washington Post Food and Dining editor Joe Yonan, based on recipes in "Pati's Mexican Table," by Pati Jinich (Houghton Mifflin Harcourt, 2013), and "Roberto's New Vegan Cooking," by Roberto Martin (Da Capo Press, 2015).