Tijuana Torta

Photo by Alyssa D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    15-ounce can black beans, or pinto beans, rinsed (see Note)

  • 3

    tablespoons prepared salsa

  • 1

    tablespoon chopped pickled jalapeño

  • 1/2

    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 1/3

    cups shredded green cabbage

Directions

PREPARATION Mash beans, salsa, jalapeño 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. TIPS & NOTES Make Ahead Tip: Cover and refrigerate the bean mixture (Step 1) for up to 3 days. Note: 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. NUTRITION Per serving: 354 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 60 g carbohydrates; 17 g protein; 17 g fiber; 682 mg sodium; 639 mg potassium.

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