Vegetarian Torta Mexicana Recipes

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VEGETARIAN TORTA



Vegetarian Torta image

my favorite sandwich, so rich and simply delish- easily doubled for a lunch for 2. a "secret ingredient" adds some spice, yum!

Provided by mroserodriguez

Categories     Lunch/Snacks

Time 10m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 7

1 bolillo roll
1/2 Hass avocado, peeled and sliced
1 small tomatoes, sliced
1/4 cup shredded lettuce or 1/4 cup cabbage
2 tablespoons vegan mayonnaise (or mayo if you prefer)
1 teaspoon spiracha hot chili sauce (or sriracha, to taste)
1/4 teaspoon salt and pepper (to taste)

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!

Nutrition Facts : Calories 329.2, Fat 16, SaturatedFat 2.2, Sodium 324.1, Carbohydrate 41.3, Fiber 8.4, Sugar 3.7, Protein 8.3

VEGETARIAN TORTA MEXICANA



Vegetarian Torta Mexicana image

These additively delicious, overstuffed, little sandwiches are a popular snack in Central Mexico. Traditionally, tortas are made with bolillos (bobbin-shaped bread rolls) or sometimes teleras (flat bread rolls) both are made from the same French bread type dough. The only difference is the shape of the roll. French bread rolls are a good substitute, as are sourdough rolls. The idea is to use a crusty roll with a soft interior. In making the torta, one starts by cutting the roll horizontally, then removing some of the crumb to create a hollow for the filling. These sandwiches hold up well for several hours, without getting soggy, which makes them good for parties and picnics. The inspiration for this recipe comes from the delicious tortas I've eaten in Mexico City, combined with some useful information in Diana Kennedy's book: "The Art of Mexican Cooking, Traditional Mexican Cooking for Aficionados".

Provided by lynnski LA

Categories     Lunch/Snacks

Time 20m

Yield 2 tortas, 2 serving(s)

Number Of Ingredients 11

2 bolillo rolls or 2 French rolls
1 medium potato, boiled and sliced
vegetable oil
mayonnaise
1/2 cup refried black beans
1 cup manchego cheese, grated
1 poblano chile, roasted and cut in strips
1/2 avocado, peeled and sliced
1 cup napa cabbage, shredded
crema
lime wedge

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.

Nutrition Facts : Calories 398.6, Fat 10.7, SaturatedFat 1.7, Sodium 592.1, Carbohydrate 65.4, Fiber 10.8, Sugar 4.1, Protein 12.9

VEGETARIAN TORTA



Vegetarian Torta image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 11

1 Bolillo, split lengthwise
Olive oil
1 garlic clove, halved
1 tablespoon mayonnaise
1/2 cup refried beans
1/2 cup grated Manchego cheese
1/2 Poblano chile, roasted, peeled, seeded, julienned
1/2 red bell pepper, roasted, peeled, seeded, julienned
4 black or green olives, pitted, sliced
1/4 avocado, peeled, thinly sliced
Shredded lettuce and tomato slices

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.

MEXICAN TORTA BURGERS



Mexican Torta Burgers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds ground beef, preferably chuck
Kosher salt and freshly ground pepper
Vegetable oil, for the grill
4 soft kaiser rolls, split
1 avocado, halved, pitted and sliced
Juice of 1/2 lime
1 15-ounce can refried black beans, warmed
1/2 cup queso fresco cheese, crumbled
Pickled jalapeno slices, for topping
1 1/2 cups shredded iceberg lettuce

Steps:

  • Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the avocado and lime juice in a bowl and season with salt and pepper. Spread the refried beans on the bun bottoms, then top with the burger patties, cheese, avocado, pickled jalapenos and lettuce. Cover with the bun tops.
  • Photograph by Levi Brown

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