Vegetarian Torta Mexicana Recipes

VEGETARIAN TORTA MEXICANA

Steps:

• Fry potato slices in a little oil until golden brown.
• Cut the bolillos in half horizontally, and remove enough crumb to create a hollow.
• Toast both bolillio halves in a toaster oven or under a broiler.
• Coat both sides with mayonnaise.
• Spread refried beans over the bottom half only and sprinkle with grated cheese.
• Place bottom halves under the broiler just long enough to melt the cheese.
• After broiling, top the beans with the potato slices, chili strips, avocado and cabbage.
• Drizzle with crema, and a squeeze of lime juice.
• Cover with the top half of the roll.
• Eat with both hands and have plenty of napkins ready.

VEGETARIAN TORTA

Steps:

• Preheat broiler. Brush Bolillo with oil. Broil until toasted. Rub with cut side of garlic. Spread mayonnaise over. Spread beans over one half of Bolillo. Sprinkle with cheese. Top with roasted pepper strips, olives and avocado. Arrange lettuce and tomatoes over. Press Bolillo over and serve.

VEGETARIAN TORTA

Steps:

• Cut the bolillo roll in half. Toast the roll in the toaster or toaster oven, or grill with a small amount of butter or oil spray until crisp.
• Spread 1TBSP of Vegenaise on each side of the torta roll.
• Assemble the torta with the vegetables sprinkle with salt and pepper and drizzle with Sriracha.
• Enjoy!