Vegetarian Mexican Torta
Dive into the bold and vibrant flavors of Mexico with this Vegetarian Mexican Torta recipe! Perfect for a quick lunch or satisfying weeknight dinner, this hearty sandwich starts with soft bolillo or telera rolls stuffed with creamy refried beans, zesty mashed avocado, and melty Pepper Jack cheese. Piled high with fresh toppings like juicy tomato, crisp lettuce, red onion, and spicy jalapeños—both fresh and pickled—each bite offers a delightful mix of textures and flavors. A hint of lime and cilantro adds the perfect finish to this Mexican classic. Lightly toasted on the skillet for a golden crust and gooey filling, this meatless torta is a delicious, portable take on a vibrant street food favorite. Ideal for vegetarians and fans of Mexican cuisine, this sandwich is ready in just 30 minutes!
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Recipe Information
Ingredients
- 4 pieces Bolillo or telera rolls
- 1 cup Refried beans
- 2 large Avocado
- 1 medium Lime
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 slices Pepper Jack cheese
- 1 large Tomato
- 0.5 medium Red onion
- 1 small Jalapeño
- 4 large Lettuce leaves (Romaine or Iceberg)
- 0.5 cup Cilantro
- 0.5 cup Pickled jalapeños
- 2 tablespoons Olive oil
Instructions
Slice the bolillo or telera rolls in half horizontally. Scoop out some of the bread from the top halves to make room for the filling.
Spread a couple of tablespoons of refried beans on the bottom half of each roll.
Halve and pit the avocados, then scoop the flesh into a bowl. Mash the avocados with a fork, and season with lime juice, salt, and ground black pepper.
Spread the seasoned avocado on the top half of the rolls.
Place a slice of Pepper Jack cheese over the refried beans on each bottom half.
Slice the tomato and red onion. Seed and thinly slice the fresh jalapeño.
Layer the tomato slices, red onion slices, and jalapeño slices over the cheese.
Add a lettuce leaf to each torta, followed by a handful of fresh cilantro and a few slices of pickled jalapeños for extra tang.
Brush some olive oil on the outside of each roll, then press the halves together firmly.
Heat a large skillet or a griddle over medium heat. Place the tortas on the skillet and toast each side until golden brown and the cheese is slightly melted, about 3-4 minutes per side.
Remove the tortas from the skillet and let them cool for a minute before slicing in half. Serve warm and enjoy!
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4616 mg | 201% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 21.8 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1112 mg | 86% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3986 mg | 85% | |
*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.
