Crispy Baked Avocado Tortas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy panko-coated avocado slices with roasted peppers and spicy black bean spread tucked into crusty rolls. Hearty and satisfying vegan Mexican sandwich. Crunchy and flavorful with layers of texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup unflavored soy or almond milk
- 2 tablespoons cornstarch
- 2 tablespoons ground flaxseed
- 2 tablespoons olive oil (divided)
- 1 cup panko breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 to 1/4 teaspoon cayenne pepper (optional, or to taste)
- 2 ripe avocados (sliced into 1/2 inch thick strips)
- 2 poblano peppers (seeded and quartered)
- 1 tablespoon olive oil
- 1 14-ounce can black beans, rinsed and drained (or 1 3/4 cups cooked)
- 2 cloves garlic
- 2 tablespoons lime juice
- 1 1/2 teaspoons ground cumin
- Salt and pepper to taste
- 4 bolillo or telera rolls (or 1 French baguette cut into 4 sections, sliced open)
- 4 large green leaf lettuce leaves
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1176mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1116mg
- Calcium
- 196mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.