Thursday, July 30, 2009


Tijuana torta (recipe in the comments)
Grilled zucchini and summer squash

Hot tea
This is a super easy dinner and very tasty. We chose to have it because M's mom left this morning and I gave my second exam of the summer. Things were, needless to say, busy. However, this was the perfect dinner to come home to AND the leftover portion was perfect as lunch today. The torta is just a hollowed out whole grain baguette with a spiced bean mixture and some melted cheese that you spread guacamole and sprinkle cabbage on to. Cap with the top of the baguette and you're done! Yum! Also, the local squashes are just getting better and better and the simple grilled preparation is perfect here.

Prep Notes
Difficulty: Super easy
Chopping: Cheese, squashes
Time: 30 minutes
Make ahead: Probably best fresh, but I was genuinely surprised at how good this was the next day for lunch.

J: "Oh gosh, this was GOOD!"
M: "Muy simple e filling!"

1 comment:

J said...

Tijuana Torta – M & J (inspired by Eating Well)
Serves 2-3

1 can black beans, drained and rinsed
3 T prepared salsa
½ t ground cumin

Avocado spread:
1 ripe avocado
2 T minced shallot
1 T lime juice
OR 4-5 oz prepared guacamole

¾ cup Monterey Jack cheese, grated
1-2 cups shredded cabbage
1 multi-grain baguette

Heat grill or oven to medium heat.

Mash beans, salsa, and cumin in a small bowl. Mash avocado, shallot, and lime in a second small bowl or use prepared guacamole.

Cut baguette into 4 equal pieces. Slice each piece length-wise and remove most crumbs, leaving a ½” shell that is mostly crust. Cover one half of each of the quarters with cheese shreds. If you have extra cheese, place it evenly on the other halves. Place bread halves on grill or in oven until the cheese just melts.

Spread beans over one half of each sandwich. Cover with avocado spread. Place a generous amount of cabbage in the empty “top” half and place halves together to make sandwiches.