Mexican Torta Sandwich Recipe | Vegetarian

Vegetarian torta is a delicious and filling Mexican sandwich. Refried beans and veggies make this veggie version very tasty. This is a colorful and wholesome sandwich to serve any time of the day.

This recipe is quick and easy to make, especially if you have the beans and cooked vegetables on hand. Give this easy vegetable torta Mexicana a try, I am sure you will love it!!

About the Recipe

I love street food. The interesting thing is I love recreating those recipes at home as much as I love eating the dishes on the street. This is my way of enjoying local food right in my own home.

So today, I have the recipe for a popular bread based street food in Mexico City, Mexico. Torta is a hearty sandwich with delicious fillings. It is very similar to burrito and taco, but in this recipe crusty rolls called bocadillos are used, instead of using tortilla.

Refried beans and some kind of meat are traditionally in a torta sandwich. But in this vegetarian torta recipe, I subbed the meat with cooked vegetables. The best part is you can use any veggies you have on hand. I used zucchini, onion and peppers.

I love sour cream and this sandwich uses it in quite a generous way. The addition of salsa, refried beans and sour cream make this dish a little messy to eat. So make sure to keep lot of tissues ready to clean up as you eat.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Mexican torta with vegetables:

• bread – traditionally this sandwich is made with bocadillo. But you can use any crusty roll like French rolls or Mexican bolillo or even kaiser rolls.
• refried beans – you can use either homemade or store bought beans.
  • To make sure the store bought refried beans are vegetarian, look for lard in the ingredients. If you find it, then it is not vegetarian.
  • if you want to make your own, here is an easy and amazing instant pot refried beans recipe at the ‘Belly rules the Mind’ blog.

• cooked veggies – feel free to use any of your favorite vegetables here. I like zucchini, onion, colored peppers, mushroom, eggplant, broccoli and so on.
• sour cream – either light or regular will work. If you are vegan, use non-dairy sour cream.
• other ingredients – you also need the below for topping:
  • shredded lettuce
  • chopped tomatoes
  • chopped onions
  • cilantro
  • homemade or store-bought salsa

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

To make this vegetable Mexican torta recipe, start by preparing the filling ingredients. Once these are ready, making the sandwiches is a breeze.

Prep the beans, veggies & bread

In a small saucepan combine refried beans and some water. Cook on medium-low heat until the beans are heated through.

Heat oil in a large saute pan on medium heat. Add the veggies and cook, stirring occasionally, until tender. You can cook them in batches if the pan is not large enough.

Slice the rolls in half and remove a little bit of the crumb to make space for the filling. Brush the outside and inside of the rolls with butter or oil and toast on a skillet until crisp.*

Make Vegetarian Torta:

Generously spread the bottom half of the roll with refried beans. Top with a layer of roasted vegetables.

Drizzle salsa over the fillings and add some shredded lettuce. Generously spread sour cream onto the other half of the roll.

Sandwich the two sides of each roll together, press tightly. Serve immediately. Repeat with the remaining sandwich rolls.

Expert Tips

• You can also roast the veggies in a 425°F preheated oven. Season the chopped veggies with seasoning and bake for 20~30 minutes, stirring them half way through.
• Feel free to use any leftover grilled veggies in the recipe.
• You can use any crusty rolls like French rolls or bocadillo or bolillo rolls etc.
• Alternatively, toast the rolls in a 400°F for 3~4 minutes.
• You can also add shredded cheese along with the veggies to the sandwich.
• Prepare the veggies and refried beans 2 days in advance. Keep them refrigerated in airtight containers until ready to use.
• Serve vegetarian torta immediately after making.
• Add any Mexican sauce, like salsa verde, to the veggies to vary the flavor.
• Chopped avocado can also be added to the filling.
• Use vegan sour cream to make this a completely vegan torta.

You might also like

Here are a few more delicious bread and wrap sandwiches from around the world that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Vegetarian Torta

Mexican veggie torta is an easy and delicious sandwich. Refried beans and roasted veggies make this a wholesome and delicious dish.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: sandwich

Cuisine: Mexican

Servings: 4 servings

Ingredients

1x2x3x

• 1 cup Refried Beans, homemade or store-bought
• 1 tablespoon Oil
• 2~3 cups Vegetables such as zucchini, onion, peppers etc.*
• ½ teaspoon Ground Cumin
• ½ teaspoon Chili powder
• To taste Salt & Pepper
• 4 Crusty rolls, such as bocadillos or French rolls
• 1 Medium Tomato, diced
• 1 Small Onion, finely chopped
• 2 tablespoons Cilantro, finely chopped
• 4 tablespoons Sour cream
• As needed Salsa

Instructions

Prep the beans, veggies & bread

• In a small saucepan combine refried beans and 1~2 tablespoons of water. Cook on medium-low heat until the beans are heated through.
• Heat oil in a large saute pan on medium heat. Add the veggies and cook, stirring occasionally, until tender. You can cook them in batches if the pan is not large enough.
• Slice the rolls in half and remove a little bit of the crumb to make space for the filling. Brush the outside and inside of the rolls with butter or oil and toast on a skillet until crisp.*

Make Torta:

• Generously spread the bottom half of the roll with refried beans. Top with a layer of roasted vegetables, tomato and onion. Drizzle salsa over the fillings and add some shredded lettuce. Generously spread sour cream onto the other half of the roll. Sandwich the two sides of each roll together, press tightly. Serve immediately. Repeat with the remaining sandwich rolls.

Video

Notes

• You can also roast the veggies in a 425°F preheated oven. Season the chopped veggies with seasoning and bake for 20~30 minutes, stirring them half way through.
• Feel free to use any leftover grilled veggies in the recipe.
• You can use any crusty rolls like French rolls or bocadillo or bolillo rolls etc.
• Alternatively, toast the rolls in a 400°F for 3~4 minutes.
• You can also add shredded cheese along with the veggies to the sandwich.
• Prepare the veggies and refried beans 2 days in advance. Keep them refrigerated in airtight containers until ready to use.
• Serve vegetarian torta immediately after making.
• Add any Mexican sauce, like salsa verde, to the veggies to vary the flavor.
• Chopped avocado can also be added to the filling.
• Use vegan sour cream to make this a completely vegan torta.

Nutrition

Serving: 1Torta | Calories: 245kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 616mg | Potassium: 424mg | Fiber: 6g | Sugar: 6g | Vitamin A: 663IU | Vitamin C: 22mg | Calcium: 101mg | Iron: 3mg

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