Tijuana Torta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can(s) black beans, or pinto beans, rinsed (see Note)
3 tablespoon(s) prepared salsa
1 tablespoon(s) chopped pickled jalapeno
1/2 teaspoon(s) ground cumin
1 ripe avocado, pitted
2 tablespoon(s) minced onion
1 tablespoon(s) lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cup(s) shredded green cabbage
Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties.
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Directions: |
Directions:Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
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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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Total Time: 25 min |
Personal
Notes: |
Personal
Notes: 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.
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