Avocado and Black Bean Tortas
This colorful sandwich, inspired by a Mexican torta, is packed full of fresh vegetables. You can use good-quality canned refried beans or make your own. If your market doesn’t carry Mexican cheeses, crumbled fresh goat cheese is a good substitute. Black beans may seem like an unusual sandwich spread, but they add protein and flavor to this meatless meal. To reduce the fat, omit the cheese and use half the amount of avocado.
- 1 cup thinly shredded cabbage
- 1 ripe tomato, seeded and chopped
- 2 large radishes, thinly sliced
- 1 Tbs. fresh lime juice
- 1 tsp. hot pepper sauce
- 2 crusty sandwich rolls, split
- 2/3 cup low-sodium refried black beans, warmed or at room
- 1/4 cup queso fresco or cotija cheese, crumbled
- 1 small ripe avocado, pitted, peeled and sliced
Put the cabbage, tomato and radishes in a bowl. Drizzle with the lime juice and hot sauce and stir well. Set aside.
Using your fingers, remove some of the soft bread from the inside of the roll halves, making a hollow for the sandwich filling. Toast the rolls in a toaster or a warm oven.
Spread half of the refried beans over the bottom half of each roll. Top with the cheese and avocado slices. Divide the vegetable mixture equally between the sandwiches, mounding it on top of the avocado. Cover with the top half of the rolls and serve immediately, or wrap well and pack to go. Makes 2 sandwiches.
Adapted from Williams-Sonoma Healthy in a Hurry, by Charity Ferreira (Weldon Owen, 2012).