Tijuana Torta
Submitted by happyzhangbo
A no-cook Mexican torta stuffed with spiced mashed black beans, creamy avocado, shredded cabbage, and salsa on crusty whole-grain baguette. Vegetarian, high-fiber, and ready in under 20 minutes.
YIELD
4 servingsPREP
8 minCOOK
0 minREADY
18 minThe torta is Mexico’s answer to the sandwich, and this Tijuana-style version keeps things lean, green, and completely meat-free.
Spiced black beans mashed with salsa, pickled jalapenos, and cumin make a thick, savory spread. On the other side, ripe avocado gets smashed with onion and fresh lime juice for a quick guacamole layer. Pile it all into a hollowed-out baguette with crispy shredded cabbage for crunch.
No cooking. No oven. No excuses not to make it for lunch today.
It’s packed with fiber, loaded with flavor, and feels way more substantial than a salad without any of the heaviness.
Pro Tips
- Hollow out the baguette centers so you have mostly crust. This creates a sturdy shell that holds the fillings without going soggy
- Use a ripe avocado that gives slightly when pressed. Too firm and it won’t mash, too soft and it’ll be brown and bitter
- Pickled jalapenos add vinegary heat that cuts through the richness of the avocado. Fresh jalapenos work but hit differently
- Add a squeeze of extra lime juice right before serving to brighten everything up
Ingredients
Directions
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.
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