Tijuana Torta

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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)
• 1⁄2 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.