A true staple, this Mexican torta is suitable for lunch, dinner, or an anytime mini-meal. Not only does it taste great, but the combination of veggies, healthy fats, protein and fiber in this sandwich make it equally hearty and nutritious.
As with most sandwiches I make, nothing is measured in this recipe. So, for 2-3 people it’s generally 1 can of black beans, one avocado, one tomato, and each remaining ingredient requires less than a whole item (for example, only a few thin slices of onion per sandwich).
- canned black beans drained and rinsed
- baguette French bread, Ciabatta, or similar bread
- mayo Vegenaise!
- tomato sliced
- onion thinly sliced
- iceberg lettuce shredded
- avocado roughly mashed with a pinch of salt, pepper, and a hint of lemon or lime juice
- taco spices or chili powder and cumin
- Crush black beans with a fork until no full beans remain (but not into a paste). Mix in a bit of taco spices (or if you don’t have taco spices on hand, add a few pinches of chili powder and cumin) to add some south of the border flavor.
- Optionally, press your bread in a panini grill or with a hand press.
- Add a light spread of mayo to the bottom layer of bread.
- Sliced tomatoes come next
- Scoop on black bean mixture in a pile or two, roughly spread out
- Arrange sliced onion, more or less depending on your love for onion
- Sprinkle on some shredded lettuce
- Spread some avocado mixture on the inside of the top piece of bread
- Serve at just about any temperature – I enjoy room temp. or cool.
You can also find a (slight variation of) this recipe over at my sister’s blog, Shell Salad. I’d like to give special thanks to my sister and her family for testing this recipe with us and suggesting improvements!