Tijuana Torta
.
Yield
4 servingsPrep
8 minCook
0 minReady
18 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
black beans
rinsed |
|
| 3 | tablespoons |
salsa
prepared |
|
| 1 | tablespoon |
pickled jalapenos
chopped |
*
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | each |
avocados
ripe, pitted |
|
| 2 | tablespoons |
onions
minced |
|
| 1 | tablespoon |
lime juice
|
|
| 1 | each |
bread, french baguette
whole-grain |
*
|
| 1 ⅓ | cups |
cabbage
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
black beans
rinsed |
|
| 45 | ml |
salsa
prepared |
|
| 15 | ml |
pickled jalapenos
chopped |
*
|
| 2.5 | ml |
cumin
ground |
|
| 1 | each |
avocados
ripe, pitted |
|
| 3E+1 | ml |
onions
minced |
|
| 15 | ml |
lime juice
|
|
| 1 | each |
bread, french baguette
whole-grain |
*
|
| 315 | ml |
cabbage
shredded |
|
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.
