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Tijuana Torta
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.
Ingredients
- 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
- 3 Tablespoons prepared salsa
- 1 Tablespoon chopped pickled jalapeno
- 1/2 teaspoon ground cumin
- 1 rip avocado, pited
- 2 Tablespoons minced onion
- 1 Tablespoon lime juice
- 1 16 to 20-inch long baquette, preferable whole-grain
- 1 1/3 cups shredded green cabbage
Preparation
- Mash beans, salsa, jalapeno and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
- Cut baquette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so your're left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly amoung the sandwiches. Cut each in half and serve.
Nutrition
Per serving:
354 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 60 g Carbohydrates; 17 g Protein; 17 g Fiber; 682 mg Sodium; 639 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat
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Outside of giving you that morning boost, drinking coffee has some surprising health benefits. Be careful though, adding in those extra ingredients could result in one calorie-packed cup of Jo. Read here for some useful coffee health tips. 
