Tijuana Torta
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 15-ounce can black beans or pinto beans, rinsed well in strainer 3 tablespoons prepared salsa1 tablespoon chopped pickled jalapeno1 tsp ground cayenne pepper1/2 teaspoon ground cumin1 ripe avocado, pitted2 tablespoons minced onion1 tablespoon lime juice1 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
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.
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.
Nutritional Info 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
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