Tijuana Torta

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 15 ounces black beans or 15 ounces pinto beans, rinsed & drained
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced red onions
• 1 tablespoon lime juice
• 1 whole wheat baguette (16-inch-20-inch long)
• 1 1/3 cups shredded green cabbage
• salt, if needed

Recipe

• 1 mash beans, salsa, jalapeno and cumin in a small bowl.
• 2 mash avocado, onion and lime juice in another small bowl.
• 3 cut baguette into 4 equal lengths.
• 4 split each piece in half horizontally.
• 5 pull out most of the soft bread from the center so you’re left with mostly crust.
• 6 divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
• 7 cut each in half and serve.