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Tijuana Torta

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Recipe

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Yield

4 servings

Prep

8 min

Cook

0 min

Ready

18 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
5 ounces black beans
rinsed
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3 tablespoons salsa
prepared
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1 tablespoon pickled jalapenos
chopped
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½ teaspoon cumin
ground
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1 each avocados
ripe, pitted
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2 tablespoons onions
minced
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1 tablespoon lime juice
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1 each bread, french baguette
whole-grain
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1 ⅓ cups cabbage
shredded
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Ingredients

Amount Measure Ingredient Features
144.5 ml/g black beans
rinsed
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45 ml salsa
prepared
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15 ml pickled jalapenos
chopped
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2.5 ml cumin
ground
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1 each avocados
ripe, pitted
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3E+1 ml onions
minced
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15 ml lime juice
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1 each bread, french baguette
whole-grain
* Camera
315 ml cabbage
shredded
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 12654% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 224mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 7g 27%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 27%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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