|Preheat the oven to 375°F.|
|Toss the mushrooms with the garlic mojo, salt and the epazote. (If using cilantro, add it after the mushrooms are done roasting). Scrape into a 13 x 9-inch baking dish and wrap tightly with foil. Place in the oven and roast for 10 minutes.|
|Remove the foil and continue roasting for another 40 minutes, or until the mushrooms are golden brown, and the mushroom liquid has evaporated. Stir cilantro in at this point if using. Cover and keep warm. Raise the oven temp to 400 F.|
|Preheat the olive oil in a 10-inch skillet over medium heat. Stir in the garlic and cook for 1 minute. Add the beans and their liquid with 1/2 teaspoon salt. When the beans simmer, mash them into a smooth paste with a potato masher. Cook, stirring constantly, until the consistency of very soft mashed potatoes, about 10 minutes. Cover and reserve so that the beans stay soft and moist.|
|Slice the rolls open lengthwise and scrape out some of the soft bread in the center of each half. Spread the tops with goat cheese and reserve. Spread 2 tablespoons of the black beans on the bottom half of each of the rolls. Place on a rimmed baking sheet and spoon on the mushrooms. Set the baking sheet on the middle rack and bake for 5 minutes until the bread crisps and the mushrooms are warm.|
|Top each roll with arugula leaves and a some salsa. Cover each torta with the goat cheese half and place back in the oven for another few minutes or until the bread crisps and the goat cheese is warm.|
source: Rick Bayless
Be careful not to scrape your skillet when using the potato masher for the beans.