Tijuana Torta

Tijuana Torta

19 Reviews
From: EatingWell Magazine, July/August 2008

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
  • 3 tablespoons prepared salsa
  • 1 tablespoon chopped pickled jalapeño
  • ½ 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
  • 1⅓ cups shredded green cabbage


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.
  • 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.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 354 calories; 9 g fat(1 g sat); 17 g fiber; 60 g carbohydrates; 17 g protein; 116 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 103 IU vitamin A; 19 mg vitamin C; 55 mg calcium; 2 mg iron; 822 mg sodium; 639 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Folate (29% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3½ starch, 1 vegetable, 1 plant-based protein, 1 fat

Reviews 19

February 13, 2019
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By: RaisinHell91
I thought this was pretty good. I used bread from Jimmy Johns, which held up nicely without getting soggy between when I made it in the morning and lunch time. I added cilantro, which I thought really completed it.
January 06, 2017
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By: ammo123
This has potential but as written was not a hit in our family. It was very messy to eat and the flavor was just ok. Next time I will heat the beans before mashing, add additional flavor with chipotle pepper, toast the bread and add cheese.
February 24, 2016
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By: EatingWell User
? hey. i know this is not a review, but can you guys tell me how much all of this costs? Thanks!
June 24, 2013
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By: srigot55
Tasty, Quick Meal I made this with a lot of changes, however it came out fantastic. The bean paste I made as the recipe intended, except I added salt and pepper and a few more jalapenos. The avocado mixture I made as directed but then stirred in some fresh chopped tomatoes at the end. I didn't use the right type of cabbage, however whichever kind I used turned out fine (I salted and peppered the cabbage as well). I didn't have any bread handy so I decided to make this meal more like a tostada. I baked some corn tortillas until they were crispy then added the bean mixture until the beans were warmed through. Then, I topped the tostadas with the avocado and cabbage. With all my changes the meal turned out great! I thought the tostadas added some extra crunch which really added some much needed texture to the dish. The seasoning was definitely necessary and the tomatoes added a nice bit of flavor as well. I will definitely make it this way again! Pros: quick, healthy Cons: could use a little more seasoning
May 19, 2013
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By: EatingWell User
My daughter will like this, too! We were just looking for lighter lunch fare on a weekend, and this popped up. Tried it today with our homemade salsa and pickled jalapenos. We think it is very good and filling. No meat needed. I look forward to serving this when our daughter visits next month. I think she will approve!
May 08, 2013
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By: EatingWell User
Bean sandwich I made this for a lunch group, and the other 2 said it was good. I thought it needed meat. The beans needed a bit more flavor, and it was messy to eat. It was really just bean tacos on bread. Pros: Veggie, fresh tasting Cons: Needs flavor and fat
January 31, 2013
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By: Kat Y
very tasty and very easy to make This was a great quick weeknight meal. You don't even miss the meat! I put some garlic powder in the beans. I added cheese as well, went a little spicier with pepper jack, and broiled it on top of the beans and bottom half of the roll to melt it. Served with frozen corn on the side...quick and easy!
August 22, 2012
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By: EatingWell User
yummy easy sandwich Did not expect my husband to like this especially when i referred to the beans as bean paste. But he actually devoured his. I think he was surprised too, lol. He's not exactly one to try new things. But this was good. Used the food processor to mash the bean mixture together...then did the same with the avocado mixture. after spreading the bean mixture on the bread, I added a little grilled chicken that was in the fridge and sprinkled a little shredded cheese and put it under the broiler til it was melty, then used the other side of bread, spread the avo mixture and added a heap of cabbage and slapped it on top of the bean side. Turned out pretty good, I have to admit. Thanks for the idea for something different. Pros: different, flavorful, healthy Cons: had to break out the food processor
August 05, 2012
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By: EatingWell User
Quick, easy and delicious My husband and I love this as a quick week night meal. He doesn't even complain that there is no meat! Pros: fast, easy
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