I found this original recipe in Cooking Light (I think . . . it may have been Vegetarian Times). It’s really easy and yummy. According to the recipe, “A Mexican-style torta is just like a burrito, except the ‘wrapper’ is a hollowed-out roll instead of a tortilla.”
1 15-oz. can black beans or pinto beans, rinsed, or 2 C. of home-cooked beans
3 T. prepared salsa, red or green
1 T. chopped pickled jalapeno (or banana pepper, if jalapenos are too hot for you)
1/2 t. ground cumin
1 ripe avocado
2 T. minced onion
1 T. lime juice
1 16-20″ long baguette, whole grain
1 1/3 C. shredded green cabbage
Monterey Jack or Pepper Jack cheese, optional
Mash beans, salsa, jalapeno, and cumin in a small bowl.
Mash avocado, onion, and lime juice in another small bowl
Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Set aside the soft bread for another use. Divide the bean paste equally among the sandwiches. Top the bean mixture with cheese, if you like, and heat in the oven foor several minutes until melted. Remove from oven and add the avocado mixture and cabbage. Add the sandwich lid, cut each piece into halves, and serve.