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Tijuana Torta

:  July/August 2008

Your rating: None Average: 4.1 (116 votes)

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.


READER'S COMMENT:
"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,...
Tijuana Torta Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium |

View Our Nutrition Guidelines »

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

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Preparation

  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 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.

Tips & Notes

  • 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

Per serving: 354 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 60 g carbohydrates; 17 g protein; 17 g fiber; 682 mg sodium; 639 mg potassium.

Nutrition Bonus: Folate & Vitamin C (29% daily value), Potassium (18% dv), Iron (15% dv).

Carbohydrate Servings: 3

Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat


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Recipe Categories

Style/Theme
Everyday favorites
Make ahead instructions
Picnic
Quick (total 30 min. or less)
Vegan
Vegetarian
Budget
Health & Diet Considerations
High fiber
High potassium
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
No-cook
Type of Dish
Main dish, combination meal
Main dish, vegetarian
Sandwich
Meal/Course
Lunch
Season
Spring
Summer
Fall
Winter
Ethnic/Regional
Mexican
Holiday
July 4th
Labor Day
Memorial Day
Publication
July/August 2008
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