Spicy Red Bean & Jalapeno Torta
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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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
- 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.
- 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.
- On the flat top, heat up oil and cook 5 minutes per side until golden brown.
- 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.