Tijuana Torta

Ingredients

• 15 ounces black beans or pinto beans, rinsed & drained
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced red onions
• 1 tablespoon lime juice
• 1 whole wheat baguette (16-inch-20-inch long)
• 1 1/3 cups shredded green cabbage
• salt, if needed

Directions

1. 1

   Mash beans, salsa, jalapeno and cumin in a small bowl.

2. 2

   Mash avocado, onion and lime juice in another small bowl.

3. 3

   Cut baguette into 4 equal lengths.

4. 4

   Split each piece in half horizontally.

5. 5

   Pull out most of the soft bread from the center so you’re left with mostly crust.

6. 6

   Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.

7. 7

   Cut each in half and serve.