Ingredients for Tijuana Torta
- 1 (15-ounce) can black beans
- 2 tablespoons salsa
- 1/4 cup chopped pickled jalapeno pepper
- 1 teaspoon ground cumin
- 1 ripe avocado
- 1/4 cup finely chopped red onion
- 1 tablespoon lime juice
- one 12-inch whole wheat baguette
- Green Cabbage
- salt to taste
- pepper to taste
- 1/4 cup shredded Monterey Jack cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tijuana Torta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tijuana Torta
- Preheat oven to 350°F (175°C).
- In a medium bowl, mash 1 (15-ounce) can black beans with 2 tablespoons salsa, 1/4 cup chopped jalapeno, and 1 teaspoon ground cumin. Season with salt and pepper to taste.
- In a small bowl, mash 1 ripe avocado with 1/4 cup finely chopped red onion and 1 tablespoon lime juice. Season with salt and pepper to taste.
- Cut one 12-inch baguette into 4 equal lengths.
- Split each baguette piece in half horizontally. Gently remove most of the soft bread from the center, leaving about 1/4-inch of bread as a shell.
- Spread the mashed black bean mixture evenly over one side of each baguette half.
- Top the bean mixture with a generous spoonful of the guacamole and 1/4 cup shredded Monterey Jack cheese.
- Bake for 5-7 minutes, or until the cheese is melted and bubbly.
- Cut each torta in half and serve immediately with grilled corn on the cob or Spanish rice.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
9g
Fat
5g
Carbs
8g
