Tijuana Torta

10 ingredients
7 steps

Ingredients

  • 15 ounces black beans or 15 ounces pinto beans, rinsed & drained
  • 3 tablespoons prepared salsa
  • 1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
  • 1/2 teaspoon ground cumin
  • 1 ripe avocado, pitted
  • 2 tablespoons minced red onions
  • 1 tablespoon lime juice
  • 1 whole wheat baguette (16-inch-20-inch long)
  • 1 1/3 cups shredded green cabbage
  • salt, if needed

Directions

  1. 1
    Mash beans, salsa, jalapeno and cumin in a small bowl.
  2. 2
    Mash avocado, onion and lime juice in another small bowl.
  3. 3
    Cut baguette into 4 equal lengths.
  4. 4
    Split each piece in half horizontally.
  5. 5
    Pull out most of the soft bread from the center so you're left with mostly crust.
  6. 6
    Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
  7. 7
    Cut each in half and serve.

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