Chipotle Meatball Torta with Roasted Veggies

To prepare meatballs and veggies: Preheat oven to 425°F. Line a large rimmed baking sheet with foil.

Squeeze zucchini in a clean kitchen towel to remove excess moisture. Place the zucchini in a large bowl and add egg, beef, panko, 1/2 cup chopped onion, cilantro, 1/4 teaspoon salt and pepper. Mix gently with your hands until just combined (do not overmix). Using about 3 tablespoons to make each, shape the mixture into 24 meatballs. Place 1 inch apart on the prepared baking sheet.

Toss peppers and 1 cup sliced onion with 2 teaspoons oil in a medium bowl; spread on another large rimmed baking sheet.

Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, 15 to 18 minutes. Roast the veggies, stirring once halfway, until browned, about 20 minutes.

Meanwhile, combine tomatoes, chipotles and garlic in a blender. Blend until smooth.

Heat the remaining 1/4 cup oil in a large pot over medium-high heat. Add the remaining 1 cup chopped onion and chili powder and cook, stirring, until the onion is beginning to soften, about 3 minutes. Add the tomato mixture and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 5 minutes.

Stir the baked meatballs into the sauce, cover and cook 5 minutes more.

To assemble torta: Squeeze lime half over the roasted vegetables. Sprinkle with oregano and toss to combine. Combine black beans, sour cream and salt in a small bowl; mash with a fork to a spreadable consistency.

Cut baguette into 4 pieces and split each horizontally. Hollow out most of the soft bread from the center (reserve the breadcrumbs for another use). Divide the bean mixture, 8 coarsely chopped meatballs, the vegetables, 1/2 cup sauce from the meatballs and 1/4 cup crumbled queso fresco among the sandwiches. (Reserve the remaining meatballs and sauce for another use.) Coat the tops of the sandwiches with cooking spray. Cook in a panini maker until the bread is crispy, 4 to 6 minutes.