In this Mexican-style torta, a hollowed-out roll is filled with mashed spiced black beans and guacamole for a satisfying vegetarian dish. Cabbage provides a delicious crunch. Take this recipe to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich.
Black Bean-Avocado Torta
In this Mexican-style torta, a hollowed-out roll is filled with mashed spiced black beans and guacamole for a satisfying vegetarian dish. Cabbage provides a delicious crunch. Take this recipe to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich.
Ingredients
- 1 15- ounce can black beans or pinto beans, rinsed
- 3 tablespoons prepared salsa
- 1 tablespoon chopped pickled jalapeño
- ½ 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 ⅓ cups shredded green cabbage
Instructions
- 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.
Notes
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.
