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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 248.3
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.3 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 10.9 g
  • Protein: 9.8 g

View full nutritional breakdown of Tijuana Torta calories by ingredient
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Tijuana Torta

Submitted by: BETHPROVERBS31
Tijuana Torta

Introduction

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 spicy mashed black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey or Pepper Jack cheese onto the bean side of the sandwich. Serve with: Mexican corn or Spanish rice if you prefer. I adapted this recipe from EatingWell.com. You can use cooked shredded chicken breast in place of the beans if you prefer! 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 spicy mashed black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey or Pepper Jack cheese onto the bean side of the sandwich. Serve with: Mexican corn or Spanish rice if you prefer. I adapted this recipe from EatingWell.com. You can use cooked shredded chicken breast in place of the beans if you prefer!
Number of Servings: 6

Ingredients

    1 15-ounce can black beans or pinto beans, rinsed well in strainer
    3 tablespoons prepared salsa
    1 tablespoon chopped pickled jalapeno
    1 tsp ground cayenne pepper
    1/2 teaspoon ground cumin
    1 ripe avocado, pitted
    2 tablespoons minced onion
    1 tablespoon lime juice
    1 1/3 cups finely shredded green cabbage (you can cheat and buy pre-packaged shredded cabbage to save more time!)
    6 crusty whole-grain medium sized dinner rolls

Directions

1. Mash beans, salsa, jalapeno, cayenne pepper and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl until avocado is smooth.

2. Split each roll 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. Serve and enjoy!

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BETHPROVERBS31.






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