tag:blogger.com,1999:blog-189376520673291654.post2827290068922620735..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-43101476088242803332009-07-30T20:16:41.186-04:002009-07-30T20:16:41.186-04:00Tijuana Torta – M & J (inspired by Eating Well...Tijuana Torta – M & J (inspired by Eating Well)<br />Serves 2-3<br /><br />Beans:<br />1 can black beans, drained and rinsed<br />3 T prepared salsa<br />½ t ground cumin<br /><br />Avocado spread:<br />1 ripe avocado<br />2 T minced shallot<br />1 T lime juice<br />OR 4-5 oz prepared guacamole<br /><br />¾ cup Monterey Jack cheese, grated<br />1-2 cups shredded cabbage<br />1 multi-grain baguette<br /><br />Heat grill or oven to medium heat.<br /><br />Mash beans, salsa, and cumin in a small bowl. Mash avocado, shallot, and lime in a second small bowl or use prepared guacamole.<br /><br />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.<br /><br />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.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com