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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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. 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.
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