Tijuana Torta

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Tijuana Torta

Tijuana Torta

A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it’s filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Serves 4

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 1 15-ounce c black beans, or pinto beans, rinsed (see Note)
  • 3 tablespoon prepared salsa
  • 1 tablespoon chopped pickled jalapeño
  • 1/2 teaspoon ground cumin
  • 1 ripe avocado, pitted
  • 2 tablespoon minced onion
  • 1 tablespoon lime juice
  • 1 16- to 20-inch-long baguette, preferably whole-grain
  • 1 1/3 cups shredded green cabbage

Cooking Directions

Step 1

Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.

Step 2

Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.


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