Vegan Mexican Torta
The Vegan Mexican Torta is a mouthwatering twist on the classic Mexican sandwich, bursting with bold flavors and wholesome ingredients. Tender, marinated portobello mushrooms provide a smoky, savory centerpiece, complemented by creamy mashed avocado, tangy refried beans, and layers of fresh toppings like ripe tomato, crisp lettuce, and zesty jalapeño slices. This satisfying torta is built on toasted vegan rolls, creating the perfect balance of textures and tastes in every bite. Ready in just 35 minutes, this recipe is ideal for plant-based eaters seeking a quick and hearty meal packed with authentic Mexican flair.
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Recipe Information
Ingredients
- 2 large caps portobello mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 large avocado
- 1 pinch of salt
- 1 pinch pepper
- 4 breads rolls (vegan)
- 1 cup refried beans (vegan)
- 1 large ripe tomato
- 0.5 medium red onion
- 1 jalapeño
- 0.5 cup fresh cilantro
- 4 lettuce leaves
Instructions
In a small bowl, mix soy sauce, lime juice, smoked paprika, and garlic powder to create the marinade.
Clean the portobello mushrooms and remove the stems. Place them in a dish and pour the marinade over, ensuring they are well-coated. Allow them to marinate for at least 10 minutes.
While the mushrooms marinate, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado with a fork until smooth, and add a pinch of salt and pepper.
Slice the tomato and red onion thinly. Deseed and slice the jalapeño. Set aside.
Heat olive oil in a skillet over medium heat. Add the marinated mushrooms and cook for 3-4 minutes on each side, until they are tender and slightly charred. Once cooked, remove from heat and slice each mushroom cap into strips.
Warm the vegan refried beans on the stove or in the microwave.
Cut the vegan bread rolls open lengthwise and lightly toast them if desired.
To assemble the tortas, spread a layer of refried beans on the bottom half of each roll.
Top with lettuce leaf, tomato slices, onion slices, jalapeño slices, and sliced mushrooms.
Spread mashed avocado on the inside of the top half of each roll.
Sprinkle fresh cilantro on top of the filling and cover with the top half of the roll.
Serve immediately and enjoy your Vegan Mexican Torta!
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 26.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 314 mg | 24% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4067 mg | 87% | |
*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.
