Mexican Style Grilled Vegetable Sandwich

5 from 1 vote

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.

Prep Time30

Cook Time5

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: sandwich

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.

Nutrition