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.