This isn’t the first torta recipe on Inspired Eats (did you see the black bean Mexican Torta?), and it certainly won’t be the last. If you’re not familiar with the torta, it’s a hearty sandwich that can easily be customized to your own taste preferences.
Tortas are delicious, nutritious, and definitely satisfying. You can swap ingredients in and out at a whim. Enjoy them cold. Enjoy them warm. Enjoy them at room temperature if you like!
This roasted Poblano torta is made of a layer of seasoned pinto beans mashed with lime, roasted Poblano pepper, shredded lettuce, sprouts, a touch of vegan mayonnaise, and fresh guacamole on a pressed bun.
Roasted Poblano Torta
- 1 batch of guacamole
- 2 Poblano peppers
- 4 rolls or buns or hoagie rolls or pairs of bread slices
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 15 ounce can pinto beans drained and rinsed
- juice of 1/2 lime
- lettuce shredded
- sprouts alfalfa, broccoli, clover, or similar
- vegan mayonnaise Vegenaise brand
- salt & pepper
- First of all, if you’re short on time, you could just used mashed avocado with salt and pepper instead of preparing a batch of guacamole. If you go that route, you might want to add sliced onion and tomato to the tortas. If you’re going for the gusto, prepare your guacamole now. Here’s a picture of the guacamole used in these tortas – maybe it will entice you to make your own:
Roast the Poblano peppers under the broiler until the outsides are fairly charred. Depending on your oven, this could take 5-10 minutes per side. After one side is done, flip them and char the other side. Once they’re charred, put them into a resealable bag for 5-10 minutes to allow the steam to work its way under the skin. Peel off the skin, then slice the peppers open and remove all seeds and any membrane (the white stuff). Set the prepared peppers aside.
In a small saucepan over medium heat, add the olive oil and diced onion and cook, stirring occasionally. Once the onion starts to soften, turn off the heat, add the pinto beans, and mash with a fork or potato masher until no or few full beans remain (but not into a paste). Squeeze in half a lime’s juice, and then add salt and pepper to taste.
I usually toast my torta bread on a panini press prior to assembling the torta. You can also enjoy it un-toasted, but I would not recommend using a conventional toaster.
Spread vegan mayonnaise on the bottom half of bread, then add the remaining layers, from the bottom up:
- Seasoned pinto beans
- Roasted Poblano pepper
Spread guacamole on the top half of bread, and complete the torta by sandwiching the layers.
These really are a favorite go-to meal. If you’ve got your own thoughts, twists, or variations on the torta, I’d love to hear about it in the comments below!