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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.

  • 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 Facts

354 calories; protein 16.7g; carbohydrates 60.4g; dietary fiber 17.4g; sugars 2.6g; fat 8.9g; saturated fat 1.2g; vitamin a iu 103.3IU; vitamin c 18.8mg; folate 116.1mcg; calcium 55.5mg; iron 2.5mg; magnesium 54.9mg; potassium 639.1mg; sodium 822.2mg; thiamin 0.2mg.

Reviews (7)

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20 Ratings
  • 5 star values: 4
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
Delicious! Super easy and cheap to make and it wasn't too heavy at all. I will definitely make this again! Read More
Rating: 2 stars
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. Read More
Rating: 5 stars
Wonderful 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! Read More
Rating: 4 stars
This one's a keeper! We layered this on top of organic nacho chips and it was delicious! -Louise Read More
Rating: 4 stars
We have made this several times and love it each time. We've made it both with the melted cheese and without. I have to say I like it better with the cheese. It is our go to dish on a really hot summer night! Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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. Read More