Chorizo Torta Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
7 oz (1/2 can) Reduced Sodium Pinto Beans5 oz Jennie O Extra Lean (99/1) Ground Turkey Breast1.5 TBSP Apple Cider Vinegar1 TBSP Chili powder1/8 tsp Ground Cinnamon1/8 tsp Ground ClovesDash of Salt 1/2 TBSP Paprika1/4 tsp Black Pepper1/8 tsp Ground Oregano1/4 tsp Ground Coriander, ground1/4 tsp Garlic powder1 packet Wholly Guacamole 100 Cal Snack Packs Classic 1 oz Fat Free Feta Cheese1/4 cup Reduced Fat Shredded Mexican Cheese Blend (or Queso Fresco)1/4 cup Red Onion (thinly sliced)2 (2 oz each) Ciabatta buns or French Baguettes
Rinse beans, then mash in a medium bowl and set aside.
Cook ground turkey in a medium skillet, stirring occasionally to break up, until cooked through.
Transfer turkey to a bowl and stir in vinegar, chile powder, cinnamon, cloves, coriander, black pepper, oregano, cumin, garlic powder, paprika and salt; set aside.
Cut each roll (or bun or baguette) horizontally and split.
Pull out most of the soft bread from the center, leaving mostly crust.
Divide the beans, guacamole, meat mixture, cheese and onion among the sandwiches, patting everything down gently to keep it in the bread.
Spray a large skillet with nonstick spray and heat over medium heat.
Add sandwiches and place another skillet on top of them.
Place 4 cans (such as canned beans) or other weights in the medium skillet to press the sandwiches.
Cook until golden on one side, about 2 minutes.
Reduce the heat to medium-low, turn the sandwiches over, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more.
(You could also cook the sandwiches in a panini maker.)
Serving Size: Makes 2 sandwiches
Cook ground turkey in a medium skillet, stirring occasionally to break up, until cooked through.
Transfer turkey to a bowl and stir in vinegar, chile powder, cinnamon, cloves, coriander, black pepper, oregano, cumin, garlic powder, paprika and salt; set aside.
Cut each roll (or bun or baguette) horizontally and split.
Pull out most of the soft bread from the center, leaving mostly crust.
Divide the beans, guacamole, meat mixture, cheese and onion among the sandwiches, patting everything down gently to keep it in the bread.
Spray a large skillet with nonstick spray and heat over medium heat.
Add sandwiches and place another skillet on top of them.
Place 4 cans (such as canned beans) or other weights in the medium skillet to press the sandwiches.
Cook until golden on one side, about 2 minutes.
Reduce the heat to medium-low, turn the sandwiches over, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more.
(You could also cook the sandwiches in a panini maker.)
Serving Size: Makes 2 sandwiches
Nutritional Info Amount Per Serving
- Calories: 462.6
- Total Fat: 9.8 g
- Cholesterol: 44.4 mg
- Sodium: 1,023.3 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 12.2 g
- Protein: 36.4 g
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