Photo: Markus Spiske
Mexican Torta with Fried Zucchini Recipe
14 ingredients
45 min
4 sandwiches
openrecipes
This vegetarian Mexican sandwich recipe has breaded, fried zucchini, queso fresco, refried black beans, salsa, and jalapeños.
Estimated Nutrition (whole recipe, rough)
1050
Calories
32g
Protein
43g
Fat
138g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium zucchini , trimmed and cut lengthwise into 1/2-inch slices
- Kosher salt
- 1/4 cup flour
- 1 large egg , beaten
- 1 cup panko breadcrumbs
- Canola oil , for frying
- 1 cup good-quality refried black beans
- 1/2 cup of your favorite roasted tomato salsa
- 4 Mexican torta rolls or bolillo rolls, split and toasted
- 1/2 cup crumbled queso fresco
- 1/4 cup pickled jalapeño slices (or more to taste), drained
- Handful of fresh cilantro leaves, torn
- 2 cups shredded iceberg lettuce
- 1 large avocado , pitted, peeled, and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes