Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 1

This classic Mexican sandwich, or torta, swaps the usual meat for colorful grilled summer vegetables. The traditional black bean spread adds protein and acts as a moisture barrier so the bread stays extra crispy.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light June 2015

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich quarter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips.

  • Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped.

  • Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.

  • Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell. Spread black bean mixture over bottom half of bread; top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan; top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan; cut into quarters.

Nutrition Facts

360 calories; fat 10.1g; saturated fat 2.8g; mono fat 4.8g; poly fat 0.8g; protein 15g; carbohydrates 55g; fiber 6g; cholesterol 7mg; iron 4mg; sodium 722mg; calcium 69mg.
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