Tijuana Torta

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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.

Prep Time: 25 mins

Total Time: 25 mins

Servings: 4 servings

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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- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage

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.

Tips:

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.

MAKE AHEAD TIP: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.

Nutrition Facts

Calories 354, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 682 mg, Carbohydrate 60 g, Fiber 17 g, Protein 17 g, Potassium 639 mg. Daily Values: Vitamin C 29%, Iron 15%. Exchanges: Starch 3.5,Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Spanish Rice

Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.

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Frijoles

In Mexico, frijoles are served either soupy in broth or mashed and fried. This mouthwatering recipe, with pinto beans and salt pork, features both versions.

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