This Mexican-style torta is like a burrito, but instead of using a tortilla, we used mini-chiabatta rolls, open faced style. We hollowed-out the rolls a bit to make room for the filling and reduce the calories from the starchy bread. These are a great summer supper option, and you can make the filling ahead of time and serve chilled or at room temperature. Another alternative, is to use the filling as a dip with chips or even celery slices. The flavors are abundant and super fresh. Use your own palate and tweak the ingredients to personal taste. If you want to add back some calories to get a dose of calcium, you can melt a little Monterey Jack cheese onto the bean side of the sandwich, I'm just sayin..
1 can black beans (or pinto beans, rinsed)
3 tbls prepared salsa
1 tbls fresh jalapeno, chopped (or use pickled jalapeno if you like)
1/2 tsp ground cumin
1 ripe avocado
1 tbls lime juice
Your choice of ciabatta rolls, tortilla or baguette (preferable whole grain)
1 1/2 cups shredded cabbage
1 tbls mayo
1/2 cup of fresh cilantro
Mash the rinsed beans, salsa, jalapeno and cumin together in a small bowl. Mash avocado, onion and lime juice together in another small bowl. If using a baguette, cut it into 4 equal lengths.
Split each piece in half horizontally. Pull out most of the soft bread from he center so you're left with mostly crust, then spread may lightly onto each. Divide the bean paste, avocado mixture evenly among the sandwiches in layers. Top with shredded cabbage, cilantro, salt and pepper. Cut into individual serving piece sizes to your liking. You're gonna love this one, friends.