Vegetarian Torta |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 each | N/A | N/A | 697 | N/A | 41.3g | 1,203mg | 11.2g | 27.7g | 68mg |
| INGREDIENTS: | ||
| 1 bolillo, split lengthwise | olive oil | 1 garlic clove, halved |
| 1 tablespoon mayonnaise | 1/2 cup refried beans | 1/2 cup grated Manchego cheese |
| 1/2 poblano chile, roasted, peeled, seeded, julienned | 1/2 red bell pepper, roasted, peeled, seeded, julienned | 4 black or green olives, pitted |
| 1/4 sliced avocado, peeled, thinly sliced | shredded lettuce and tomato slices | |
| 1 | Preheat broiler. Brush bolillo with oil. Broil until toasted. Rub with cut side of garlic. Spread mayonnaise over. |
| 2 | Spread beans over one half of bolillo. Sprinkle with cheese. Top with roasted pepper strips, olives and avocado. Arrange lettuce and tomatoes over. Press bolillo over and serve. |