Tijuana Torta
Recipe from EatingWell

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.

Tijuana Torta

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  • 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
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.

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 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
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