Mexican Open Faced Sandwich
Elevate your lunch game with this vibrant Mexican Open-Faced Sandwich, a fresh and zesty take on a classic tostada! Built on a foundation of perfectly toasted sourdough or bolillo bread, this recipe features a creamy avocado spread infused with lime and a hint of salt. Piled high with a bold topping of black beans, cherry tomatoes, red onion, cilantro, and optional jalapeño, it's seasoned with cumin and olive oil for a flavorful kick. Finished with crumbled cotija cheese and an optional drizzle of hot sauce, this dish is a delicious balance of creamy, tangy, and spicy. Ready in just 20 minutes, it’s perfect for a quick yet indulgent meal or a colorful party appetizer. Try this healthy, vegetarian Mexican-inspired sandwich today for a taste sensation that’s as easy to make as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces large slices of crusty bread (sourdough or bolillo)
- 2 whole avocados
- 1 whole lime
- 1 teaspoon salt
- 1 cup black beans (cooked or canned, rinsed and drained)
- 1 cup cherry tomatoes
- 0.5 whole red onion
- 0.25 cup fresh cilantro leaves
- 1 whole jalapeño (optional, seeded for less heat)
- 0.25 cup cotija cheese (or feta as a substitute, crumbled)
- 2 tablespoons olive oil
- 0.5 teaspoon ground cumin
- 1 whole garlic clove (minced)
- 1 tablespoon hot sauce (optional, for garnish)
Instructions
1. Prep the avocado spread: Scoop the flesh from the avocados into a bowl. Add the juice of one lime and 1 teaspoon of salt. Mash until smooth or to your preferred consistency and set aside.
2. Toast the bread: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Toast each slice of bread on one side until golden and crispy, about 2 minutes per slice. Set aside.
3. Prepare the topping mixture: In a medium bowl, combine the black beans, cherry tomatoes (halved), finely diced red onion, chopped cilantro, and diced jalapeño if using. Drizzle with 1 tablespoon of olive oil, add the ground cumin, and stir well to combine.
4. Assemble the sandwiches: Spread a generous layer of avocado mixture onto each slice of toasted bread.
5. Add toppings: Spoon the black bean and tomato mixture evenly on top of the avocado layer.
6. Garnish: Sprinkle crumbled cotija cheese over the top of each sandwich. Optionally, drizzle with hot sauce for an extra kick.
7. Serve: Serve immediately and enjoy your flavorful Mexican Open-Faced Sandwich!
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 4800 mg | 209% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 15.4 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 521 mg | 40% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3494 mg | 74% | |
*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.
