Low Sodium Mexican Torta
Elevate your sandwich game with this irresistible Low Sodium Mexican Torta, a healthier twist on the classic Mexican favorite! Packed with bold flavors and wholesome ingredients, this recipe features tender, spice-infused chicken breast, creamy mashed avocado, and zesty low sodium black beans layered atop crisp iceberg lettuce inside freshly toasted bolillo rolls. Topped with juicy tomato slices, fresh cilantro, and optional jalapeño for a kick, every bite bursts with vibrant, Tex-Mex-inspired taste. Perfect for those looking to reduce sodium without sacrificing flavor, this quick and satisfying meal comes together in just 30 minutes, making it ideal for lunch or dinner. Treat yourself to the authentic flair of a Mexican torta, reimagined for a heart-healthy lifestyle!
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Recipe Information
Ingredients
- 1 piece (about 6 oz) chicken breast
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 0.5 cup low sodium black beans
- 2 pieces bolillo rolls
- 1 large avocado
- 1 medium tomato
- 2 leaves iceberg lettuce
- 2 tablespoons fresh cilantro
- 1 small (optional) jalapeño
Instructions
Preheat the oven to 375°F (190°C).
Butterfly the chicken breast and season both sides with olive oil, cumin, chili powder, garlic powder, and black pepper.
Heat a skillet over medium-high heat and cook the chicken breast for 5-6 minutes on each side until fully cooked and golden brown.
Remove chicken from the skillet and let it rest for a few minutes before slicing it into strips.
In a small saucepan, heat the low sodium black beans over low heat just until warmed through. Set aside.
Cut the bolillo rolls in half lengthwise and place them in the oven for about 5 minutes to lightly crisp up.
While the bread is toasting, mash the avocado in a bowl with the lime juice until smooth and spreadable.
Slice the tomato and jalapeño (if using) thinly.
Remove bolillo rolls from the oven. Spread the mashed avocado on the bottom halves of each roll.
Place a piece of lettuce on top of the avocado, followed by a layer of sliced chicken.
Add warmed black beans on top of the chicken, followed by sliced tomato, jalapeño slices, and fresh cilantro.
Place the top half of the bolillo roll on the torta and press down gently.
Serve the torta immediately while it's still warm and enjoy!
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 14.6 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2167 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
