A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it’s filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 354 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 60 g carbohydrate; 17 g protein; 17 g fiber; 682 mg sodium; 639 mg potassium.
Nutrition bonus: Folate & Vitamin C (29% daily value), Potassium (18% dv), Iron (15% dv).
3 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat

TIP: Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

MAKE AHEAD TIP: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.

This was a good and quick dish, just not spicy enough for me. Will kick it up next time.

Mary, Valley Springs, CA

Mary is right on: easy and good. This one has entered our regular meal rotation. Hot salsa and some extra jalapeno better fit my taste. Also once made the bean filling, warmed in mic, and placed on warm tortillas w/a little pepper jack chz. Also good.

Daytona, PA

I agree. Quick, easy, and good. But way too bland. I added twice as many more jalapenos and it was delicious.

Brooke M., Houston, TX

My kids LOVED this and it was super quick and easy.

Anonymous, NV

Loved this-easy to make and so flavorful. The contrast of the creamy beans and guacamole against the crunchy baguette crust and cabbage is to die for! One of my meat-eating husband's favorites. We've tried it on a variety of breads but our favorite is the baguette. Also, ensure that the beans are drained and the salsa is chunky because the sandwich can get runny otherwise.

DietitianTess, Buffalo, NY

I agree with everyone else, quick, easy, tasty, but needs more spice. I added extra jalapenos and used fresh ones instead of the pickled and it gave it the kick it needed. I also recommend throwing in some cilantro for good measure. If you plan on keeping your guac for a few days add a splash of vinegar, it keeps it fresher, longer.

Chris M., Decatur, GA