My husband and I love this as a quick week night meal. He doesn't even complain that there is no meat!
From EatingWell: 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.
16 Reviews for Tijuana Torta
First time I made this I made it exactly as written and it was wonderful...the second time I made it I was being lazy and threw everything except the bread into the food processor...was just as good. Used it as a spread with sliced pork sandwich. So good!
We used tortillas for this recipe. It was so simple and so delicious. I love this website, it has so many tasty recipes!
I absolutely LOVED this. I'm definitely going to try it with melted cheese next time. It was delicious, filling and I love that this doubles as an excellent addition to a salad (I took the leftovers, tossed it together with some spinach, lettuce and a little extra salsa. Will be making this many more times in the future!
I would have preferred this as a wrap. The flavors are good, but the bread seemed out of place. I'll make a taco out of anything, so that's probably why I think this would be better served in a tortilla. Perhaps I would have liked it more if I'd added the melted cheese. Come to think of it, this would probably be good open-faced with cheese melted over it. Anyway, I love Eating Well's recipes, but this isn't a keeper for me.