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Black Bean Torta

Black Bean Torta

Calories 410 (23% from fat)
Fat 10 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 724 mg.
Carb. 69 gram
Fiber 13 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 15 gram

Ingredients


1 can (15 oz.) black beans, drained and rinsed

4 Tbsp. salsa

1 Tbsp. chopped and pickled jalapeno
(We used Mt. Olive Jalapeno Slices.)

1/2 Tbsp. red wine vinegar

1/2 tsp. ground cumin

1 ripe avocado (about 7 oz.), pitted

2 Tbsp. minced onion

1 Tbsp. lime juice

4 (6 inch) whole wheat sub rolls
(We used Cobblestone Mill Wheat Sub Rolls.)

1 1/3 cups shredded cabbage (Cole Slaw Mix without the sauce is good.)

1 large tomato (6 oz.) sliced thin (About 12 slices.)


This recipe is higher in sodium. If you are looking to reduce sodium, we suggest you choose another recipe.

1. Mash the first five ingredients, black beans through cumin together in a bowl. This is the bean mix. Then smash the avocado, onion and lime juice together in a second bowl.

2. Cut the sub rolls in half, seperating the tops from the bottoms. Spread the bean mix on the bottoms, about 3 tablespoons on each one. Then spread the avocado mix on the tops, about 2 tablespoons on each one.

3. Put 1/3 cup of shredded cabbage on each sandwich. Then top that with 3 slices of tomato per sandwich. Put the avocado side on top and serve.

Yield: 4 Servings


Black Bean Torta 

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