Mexican Style Grilled Vegetable Sandwich

This classic Mexican sandwich, or torta, swaps the usual meat for colorful grilled summer vegetables. The traditional black bean spread adds protein and acts as a moisture barrier so the bread stays extra crispy.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican

Keyword: sandwich

Prep Time: 30

Cook Time: 5

Total Time: 35

Servings:

Calories: 360kcal

Author: Bruce Weinstein and Mark Scarbrough

Ingredients

1 large red bell pepper

Nutritional Information

2 tbsp fresh lime juice
1 tbsp minced fresh oregano
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp freshly ground red pepper
15 oz black beans unsalted, rinsed and drained
1 large zucchini cut lengthwise (1/4" thick slices)
1 small red onion cut into thin slices
1 loaf ciabatta bread halved horizontally
1/4 tsp salt
2 oz reduced fat pepper jack cheese about 1/2 cup

Instructions

Step 1

Preheat broiler to high.

Step 2

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 11 minutes or until blackened. Wrap pepper halves in foil. Let stand 5 minutes; peel. Cut into strips.

Step 3

Place juice, oregano, oil, cumin, 1/4 teaspoon black pepper, ground red pepper, and beans in the bowl of a food processor; pulse 5 times or until coarsely chopped.

Step 4

Heat a grill pan over high heat. Coat pan with cooking spray. Arrange zucchini and onion slices on pan; grill 5 minutes on each side.

Step 5

Hollow out top and bottom halves of bread. Leavie 1-inch-thick shell. Spread black bean mixture over bottom half of bread. Top with zucchini, onion, and bell pepper. Sprinkle with remaining 1/4 teaspoon black pepper, salt, and cheese. Top with top half of bread. Coat both sides of sandwich with cooking spray. Place sandwich on grill pan and top with a heavy skillet. Grill 3 minutes on each side or until cheese melts. Remove sandwich from pan and cut into quarters.

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