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Avocado and Grilled Veggie Torta

A healthier interpretation of a classic Mexican sandwich

Recipe Courtesy of Hass Avocado Board

This texturally complex sandwich is often served with carnitas, chorizo, or beef steak, but this vegetarian version with zucchini, bell pepper, and avocado tastes just as good, but with less calories and saturated fat.

Ingredients

For the Avocado and Grilled Veggie Torta

  • 1 Tablespoon olive oil
  • 2 Red or yellow bell pepper, seeded and sliced
  • 1/2 Red onion, peeled and sliced
  • 1 Small zucchini, peeled and sliced
  • 1/2 Teaspoon ground black pepper
  • 2 Ripe, fresh, avocados, seeded, peeled, diced, divided
  • 1 Teaspoon hot pepper sauce
  • 2 Tablespoons crumbled cotija cheese
  • 1 Telera (Mexican-style soft sandwich rolls)

Directions

For the Avocado and Grilled Veggie Torta

Preheat grill to medium-high.

Drizzle oil over peppers, onions and zucchini; sprinkle with black pepper. Place vegetables on grill, turning occasionally, until cooked to desired doneness.

Mash half of the avocado with hot pepper sauce; spread over the bottom halves of rolls.

Layer grilled vegetables and cheese on bottom halves of rolls, dividing evenly. Top with remaining avocado.

Replace the bread top and press down firmly to compress ingredients.

Wrap tightly and refrigerate until ready to serve. Cut in half just before serving.

Nutritional Facts
Servings4
Calories Per Serving303
Total Fat22g34%
Sugar2gN/A
Saturated4g22%
Cholesterol9mg3%
Protein7g14%
Carbs25g8%
Vitamin A41µg5%
Vitamin B120.2µg3.5%
Vitamin B60.5mg24.7%
Vitamin C188mg100%
Vitamin E3mg13%
Vitamin K25µg32%
Calcium120mg12%
Fiber9g34%
Folate (food)119µgN/A
Folate equivalent (total)138µg35%
Folic acid11µgN/A
Iron2mg9%
Magnesium55mg14%
Monounsaturated13gN/A
Niacin (B3)3mg17%
Phosphorus173mg25%
Polyunsaturated3gN/A
Potassium817mg23%
Riboflavin (B2)0.3mg16.5%
Sodium250mg10%
Thiamin (B1)0.2mg12.4%
Zinc1mg9%