• Preheat oven to 375 degrees.

Prepare mushrooms:

• Heat 2 teaspoons olive oil in a large frying pan over medium-high heat.
• Add mushrooms and cook until they begin to brown, stirring frequently.
• Reduce heat to medium and allow pan to cool for a few minutes, continuing to stir often.
• Add garlic to mushrooms and cook, stirring constantly, until fragrant (about 30 seconds to 1 minute).
• Remove pan from heat. Season to taste with salt and stir in cilantro. Set aside.

Prepare refried beans:

• Remove 1 chipotle pepper from the can (reserve the rest for another use). Chop pepper and set aside.
• While mushrooms are cooking, heat 1 teaspoon olive in a small frying pan over medium heat.
• Add garlic to pan and cook until fragrant, stirring constantly (about 30 seconds to 1 minute).
• Stir refried beans, chopped chipotle pepper, and 2 teaspoons adobo sauce (from chipotle pepper can) into the garlic.
• Cook refried beans until just heated through. Remove pan from heat.

Assemble tortas:

• Cut baguette into 6 equal pieces, if using. Slice baguette or rolls in half and remove a little bread from inside each piece.
• Cover the bottom of each baguette/roll with refried beans.
• Top beans with mushrooms. Then cover mushrooms and the top half of each roll with Oaxaca cheese.
  
• Put sandwiches on a large baking sheet, keeping tops and bottoms separate. Bake until cheese is melted and bread begins to crisp (about 5 minutes).
• While sandwiches are baking, combine crema with 2 tsp. adobo sauce (from canned chipotles). Set aside.
• Remove sandwiches from oven, top the mushroom side of the sandwich with red onions, jalapeños, and arugula to taste.
• Drizzle sandwich with crema and top with the other sandwich half.
  
• Serve sandwiches hot. Enjoy!