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.
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INGREDIENTS
Nutrition- 15
- 3tablespoons prepared salsa
- 1tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
- 1⁄2teaspoon ground cumin
- 1
- 2tablespoons minced red onions
- 1tablespoon lime juice
- 1
- 1 1⁄3cups shredded green cabbage
-
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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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