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Nutrition Facts
Serving Size 1 (186g) Recipe makes 4 servings The following items or measurements are not included below: whole wheat baguette
Calories 237
Calories from Fat 72		(30%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 192mg		8%
Potassium 772mg		22%
Total Carbohydrate 33.4g		11%
	Dietary Fiber 13.7g	54%
	Sugars 2.3g
Protein 11.3g		22%
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Tijuana Torta

Recipe #325535 | 25 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Sep 17, 2008

A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla Totally vegetarian. Here it’s filled with mashed spiced black beans, a quick guacamole and melted Monterey Jack on the bean side of the sandwich. Serve with grilled corn on the cob or Spanish rice. EatingWellNewsletter - July 29, 2008.

SERVES 4 (change servings and units)

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
Mash beans, salsa, jalapeno and cumin in a small bowl.
2
Mash avocado, onion and lime juice in another small bowl.
3
Cut baguette into 4 equal lengths.
4
Split each piece in half horizontally.
5
Pull out most of the soft bread from the center so you’re left with mostly crust.
6
Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
7
Cut each in half and serve.