Spicy Red Bean & Jalapeno Torta

Spicy Red Bean & Jalapeno Torta

Spicy Red Bean & Jalapeno Torta

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 12

Serving Size: 14.33 ounces

Ingredients

6 cups Kidney beans, canned, drained, rinsed
1 cup Jalapeño peppers, fresh, chopped
1 1/2 cups Yellow onions, chopped
3 tablespoons Garlic cloves, peeled, chopped
1 1/2 cups Oats, Rolled, dry
1 tablespoon Salt, Kosher
2 teaspoons Black pepper, ground
2 teaspoons Paprika, ground
1 cup All-Purpose Flour
1/4 cup Canola oil
12 Torta Rolls, sliced
3 cups Refried beans, canned
4 1/2 cups Avocados, fresh, medium dice
24 Tomatoes, 1/4″ slice, each
9 cup Lettuce, Greenleaf, shredded

Preparation

  1. Place Kidney beans, jalapenos, onion, garlic, oats, salt, pepper and paprika in the food processor and pulse until combined and kidney beans are broken down but not a paste.
  2. Transfer mixture to a mixing bowl and fold in flour. On a parchment lined sheet tray, portion out 4 ounce patties. Freeze for at least 30 minutes.
  3. On the flat top, heat up oil and cook 5 minutes per side until golden brown.
  4. To Assemble: Place 2 ounces of beans on one side of the bread, top with 2 slices of tomato, the patty, 1 ounce of lettuce and then 2 ounces of avocado on the other side of the bread. Cut in half to serve.

Nutrition information

Calories: 600 Total Fat: 18g Saturated Fat: 2.4g Trans Fat: 0g
Carbohydrate: 91g Fiber: 15g Total Sugars: 6g Protein: 21g Sodium: 1202mg

The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

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