Dinner Tonight: Tijuana Torta

 

A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of atortilla. Here it’s filled with mashed spiced black beans and a quick guacamole. Take this vegetarianversion 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  (Photo Burris, Ken)

Tijuana Torta (Photo Burris, Ken)

Ingredients

  • 1 15-ounce can black beans or pinto beans, rinsed (see Note)
  • 3 tablespoons prepared salsa
  • 1 tablespoon chopped pickled jalapeño
  • 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

  • 1. Mash beans, salsa, jalapeño 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 softbread 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.
  • To Make Ahead: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.
Provided by: EatingWell 


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