Sweet Potato & Black Bean Torta

By Dustin

Vegetarian sandwich stuffed with Sweet potatos, zucchini, bell pepper, onions and other goodness

Ingredients

• 2 cups refried black beans
• 2 cloves garlic-roasted
• 1/2 teaspoon chile powder
• 1/2 teaspoon cumin
• 1-2 medium sweet potatoes (peeled, sliced 1/8 thin using a mandolin)
• 1-2 medium zucchini (sliced 1/8 thin using a mandolin)
• olive oil
• salt and pepper
• 2 french loafs
• 2 bell peppers
• 1 large onion
• 3-4 ounces soft goat cheese (or queso fresco)
• 2 avocados (peeled, quartered)
• garnish: shredded cabbage, sliced tomato, cilantro, hot sauce, lime

Details

Servings 4
Adapted from chubbyvegetarian.blogspot.com

Preparation

Step 1

Roast the galic, in the skin in a hot pan until the skin darkens and the garlic is soft. Remove from pan and cool. Remove the skin and smash into a paste. Blend the garlic paste into the refried beans

Brush both sides of the sweet potato and the zucchini with olive oil, sprinkle both sides with chili powder, cumin, pepper and salt. Preheat oven to 350. Roast in the oven until sweet potato is soft.

In a skillet, saute the onion and bell pepper until soft in ovil oil or butter and a pinch of salt.

Warm loafs so they are nice and crispy on the outside. Slice in half and pull out the excess bread from the top half of the bun. (This creates a chamber that will make for a neater sandwich.) Starting at the bottom, spread black beans on the bun, top with bell pepper, onion, zucchini, sweet potato, cilantro, tomato slices, cabbage, avocado, hot sauce, and cheese.