Tijuana Torta

Manami's Note:

A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla Totally vegetarian. Here it’s filled with mashed spiced black beans, a quick guacamole and melted Monterey Jack on the bean side of the sandwich. Serve with grilled corn on the cob or Spanish rice. EatingWellNewsletter - July 29, 2008.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 15 ounces black beans or 15 ounces pinto beans , rinsed & drained
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
• ½ teaspoon ground cumin
• 1 ripe avocado , pitted
• 2 tablespoons minced red onions
• 1 tablespoon lime juice
• 1 whole wheat baguette (16-inch-20-inch long)
• 1 1⁄3; cups shredded green cabbage
• salt , if needed

Directions:

1. Mash beans, salsa, jalapeno and cumin in a small bowl.
2. Mash avocado, onion and lime juice in another small bowl.
3. Cut baguette into 4 equal lengths.
4. Split each piece in half horizontally.
5. Pull out most of the soft bread from the center so you’re left with mostly crust.
6. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
7. Cut each in half and serve.

Reviews

[MrsMM]

I was just about to post this recipe after coming across it online and trying it--- it's very good and I think a great option for a summer 'meatless monday.' you don't have to turn on the stove. Likely this sandwich would also travel well- to a picnic or the beach. We did spice it up a bit, because that's how we are, but it is a great recipe for something light and fresh. Thanks for posting!