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
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.)
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