Loaded Vegetarian Tortas With Avocados, Queso Oaxaca, Black Beans, and Pickled Jalapeño


  • 3 jalapeños, thinly sliced into rounds
  • 2/3 cup water
  • 1/3 cup apple cider vinegar
  • 2 teaspoons kosher salt, plus additional for seasoning
  • 1 tablespoon sugar
  • One large (25 ounce) can black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • + 7 more ingredients
    • 3 tablespoons mayonnaise, plus additional for spreading sandwiches
    • 4 soft round rolls
    • 1 pound queso Oaxaca (Mexican string cheese), thinly sliced
    • 2 ripe avocados, thinly sliced
    • 1 small head iceberg lettuce, shredded
    • 1 lime
    • ½ cup picked fresh cilantro leaves and tender stems

1 Place sliced jalapeños in a small bowl. In a small saucepan, combine water, vinegar, salt, and sugar and bring to a boil over high heat. Pour pickling solution over jalapeños and cover bowl with a plate; let cool to room temperature. 2 Meanwhile, place beans in a medium mixing bowl and add cum...

View full recipe at SpringPad


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