Loaded Vegetarian Tortas With Avocados, Queso Oaxac

Name: Loaded Vegetarian Tortas With Avocados, Queso Oaxaca, Black Beans, And Pickled Jalapeño Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 jalapenos, thinly sliced into rounds; 2/3 cup water; 1/3 cup apple cider vinegar; 2 teaspoons kosher salt, plus additional for seasoning; 1 tablespoon sugar; One large (25 ounce) can black beans, rinsed and drained; 1 teaspoon ground cumin; 3 tablespoons mayonnaise, plus additional for spreading sandwiches; 4 soft round rolls; 1 pound queso Oaxaca (Mexican string cheese), thinly sliced; 2 ripe avocados, thinly sliced; 1 small head iceberg lettuce, shredded; 1 lime; 1/2 cup picked fresh cilantro leaves and tender stems

Servings: persons

3 jalapenos, thinly sliced into rounds
2/3 cup water
1/3 cup apple cider vinegar
2 teaspoons kosher salt, plus additional for seasoning
1 tablespoon sugar
One large (25 ounce) can black beans, rinsed and drained
1 teaspoon ground cumin
3 tablespoons mayonnaise, plus additional for spreading sandwiches
4 soft round rolls
1 pound queso Oaxaca (Mexican string cheese), thinly sliced
2 ripe avocados, thinly sliced
1 small head iceberg lettuce, shredded
1 lime
1/2 cup picked fresh cilantro leaves and tender stems

1
Place sliced jalapenos in a small bowl. In a small saucepan, combine water, vinegar, salt, and sugar and bring to a boil over high heat. Pour pickling solution over jalapenos and cover bowl with a plate; let cool to room temperature.
2
Meanwhile, place beans in a medium mixing bowl and add cumin, mayonnaise and kosher salt to taste. Mash with a potato masher until beans come together as a spread but remain chunky.
3
Cut rolls in half. Divide black bean spread among bottom 4 halves of rolls (you may have extra spread), then layer cheese over black beans, dividing evenly between the 4 sandwiches. Top each sandwich with 1/2 a sliced avocado, then add a few jalapeno slices to each sandwich. Top each sandwich with a layer of shredded lettuce and a few cilantro leaves; spritz each sandwich with lime juice. Spread tops of rolls with mayonnaise, place on top of each sandwich, press down gently, and slice in half. Serve immediately.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 jalapenos, thinly sliced into rounds, 2/3 cup water, 1/3 cup apple cider vinegar, 2 teaspoons kosher salt, plus additional for seasoning, and more.

Yes, Loaded Vegetarian Tortas With Avocados, Queso Oaxaca, Black Beans, And Pickled Jalapeño Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Vegetarian Tortas With Avocados, Queso Oaxaca, Black Beans, And Pickled Jalapeño Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions