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.

Recipe from EatingWell
SERVINGS
4
PREP TIME
25 mins
TOTAL TIME
25 mins

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.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 1  15  ounce can black beans, or pinto beans, rinsed (see Note)
  • 3   tablespoons prepared salsa
  • 1   tablespoon chopped pickled jalapeno
  • 1/2  teaspoon ground cumin
  • 1   ripe avocado, pitted
  • 2   tablespoons minced onion
  • 1   tablespoon lime juice
  • 1  16 - 20  inch long baguette, preferably whole-grain
  • 1 1/3  cups shredded green cabbage
Related Video
How to Make a Mexican Four Cheese and Chicken Quesadilla

You can make a quesadilla better than any restaurant in less than 15 minutes with this Mexican four cheese and chicken quesadilla recipe. Featuring salsa conqueso, guacamole and chicken, this Mexican staple will melt in your mouth.

Directions
1. 
Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
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.
Tips:
1. 
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. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
2. 
MAKE AHEAD TIP: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.

nutrition information

Per Serving: cal. (kcal) 354, Fat, total (g) 9, sat. fat (g) 1, carb. (g) 60, Monosaturated fat (g) 5, fiber (g) 17, pro. (g) 17, vit. C (mg) 17.12, sodium (mg) 682, Potassium (mg) 639, iron (mg) 2.7, Vegetables () 1, Starch () 3.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top