Tijuana Torta

Tijuana Torta (Adapted from Eating Well)

15 ounce can black beans, rinsed and drained
3 tablespoons habanero and lime salsa (or use your favorite kind)
1 tablespoon chopped pickled jalapeño
1/2 teaspoon cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
16" baguette
1 1/3 cups shredded romaine lettuce or green cabbage

In a medium bowl, mash together beans, salsa, jalapeño and cumin.

In a small bowl, mash together avocado, onion and lime juice.

Slice baguette into 4 equal lengths and split each piece in half horizontally. For easier stuffing, you can pull out most of the soft bread from the center, but this is not required.

Evenly divide the bean mixture, avocado mixture and romaine among the sandwiches to serve.

Makes 4 servings.

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