Tijuana Torta

I have never heard of a Tijuana Torta before until I saw it on the Eating Well website. I decided to go with it because A) It sounded yummy/healthy B) I used to live close to Tijuana C) supposably it was cheap. I also added steak and cilantro to the recipe. It was AMAZING!

INGREDIENTS

• 1 15-ounce can black beans, or pinto beans, rinsed (see Note)
• 3 tablespoons prepared salsa
• 1 tablespoon chopped pickled jalapeño
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced onion
• 1 tablespoon lime juice
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 1/3 cups shredded green cabbage

PREPARATION

1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

What We Thought: I thought the onion, avacado, lime juice, and cilantro was AMAZING together. The only thing I would have done was maybe use a real Jalapeno and toast the bun for sure! Jimmy rated this a "good 9" and I rate this 8.5/10