Test Kitchen Tuesday: Spiced Black Bean Tijuana Torta




Life is a little hectic this week, so, I’m keeping it short and sweet for this week’s TKT. I went out on a big limb with this one, as if I had told 2Chili I was serving him basically a black bean sandwich, it never would have flown. That is why I don’t tell him what’s on the Tuesday menu in advance!

But, take a leap and try this out – it is surprisingly good! And, super filling. And superfast. I mean, dinner doesn’t get much faster.

tiajuana_torta

Tijuana Torta

Recipe From: Eating Well

Time Required: 10 minutes

Serves: 4

2Chili’s Taster Rating (out of 5): 4
He doesn’t like guacamole, so I left that off his sandwich, and I think that’s a shame because it really added to the total taste of it. Overall, he liked it, but was only able to eat about 2/3 of the sandwich – bean torta = filling!

The Cook’s Taster Rating (out of 5): 4.5
I thought this was fantastic! I did add some cheese to the beans as well as warmed them up (the recipe didn’t call for this), and I thought that made a pretty good addition. This is a filling sandwich – I was only able to eat half.

Nutrition:

From Eating Well

Per serving: 354 calories; 9 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 60 g carbohydrates; 17 g protein; 17 g fiber; 682 mg sodium*; 639 mg potassium.

Nutrition Bonus: Folate & Vitamin C (29% daily value), Potassium (18% dv), Iron (15% dv).

*Note: If you use no salt black beans like I did, this number goes down tremendously.

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