Tijuana Torta

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A Mexican-style torta is just like a burrito, except the "wrapper" is a hollowed-out roll instead of a tortilla. Here it's filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.
1 (15 oz) can black or pinto beans, rinsed*
3 Tbsps prepared salsa
1 Tbsp chopped pickled jalapeno
1/2 tsp ground cumin
1 ripe avacado, pitted
2 Tbsps minced onion
1 Tbsp lime juice
1 (16-10-inch-long) baguette, preferably whole-grain
1 1/3 cup shredded green cabbage
1. Mash beans, salsa, jalapeƱo and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. 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.
Yield: 4 servings

Calories: 354
Total fat: 9g
Fiber: 17g
Sodium: 682mg

*While canned beans are convenient, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
Cuisine   MexicanDish   Sandwich/Wrap
Prep Time   15 to 30 minutes 
Features   High-Fiber, Vegetarian

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