Roasted vegetable Mexican torta
This roasted vegetable Mexican torta is an irresistible sandwich, stuffed full of roasted veggies, cheese, refried beans and avocado – an amazing combination!
It’s easy to feel uninspired by vegetarian sandwiches. Shops and cafés all seem to sell the same few options – cheese, egg mayonnaise, maybe some chutney if you’re lucky… But it doesn’t need to be that way! Get excited by lunch again with these roasted vegetable Mexican torta sandwiches, made with refried beans, avocado, and melted cheese.
What is a Mexican torta?
A Mexican torta is basically just a glorified sandwich – at least my version is, anyway. I’m sure I’ll get lots of messages from Mexican readers educating me about how a Mexican torta is so much more than a sandwich (which I welcome, by the way!) – but, this version is basically just a sandwich.
Now, don’t let that put you off! A sandwich doesn’t have to just be a limp, sorry-looking piece of bread at the bottom of your lunchbox, with an apple-shaped dent in the top. This Mexican torta was definitely one of the best sandwiches I’ve ever eaten – one of the messiest too, but definitely one of the best.
Tortas can come with all sorts of fillings, both vegetarian and not – this roasted vegetable Mexican torta is just one option.
Is this an authentic Mexican torta?
In a word, no. I would be very surprised if it was, anyway!
I’m British, so the only recipes I can ever claim are properly authentic are my British recipes – otherwise, I can only take inspiration from other countries.
This roasted vegetable sandwich is just inspired by my favourite Tex-Mex ingredients and flavours. But whether it’s authentic or not (read: not), it’s insanely delicious, and just the sort of thing that makes me look forward to lunchtime!
What’s in this Mexican torta?
My Mexican torta has all sorts of amazing layers:
- spicy refried beans
- soft and sweet roasted vegetables
- melted cheese
- lettuce and fresh tomatoes
- mashed avocado
…all sandwiched inside a crusty bread roll.
Roasted vegetables
To begin, roast up your veggies. I used aubergine (eggplant), red pepper, and mushrooms.
You want to cut your veg into fairly big pieces, so they stand a chance of staying in the sandwich – tiny bits will just fall straight out the sides!
I added a pinch of chilli powder to my veg as they roasted, just for an extra bit of heat. The spiciness goes perfectly with the sweet roasted peppers and earthy roasted mushrooms.
Cheesy roasted vegetable sandwiches
Next, add the roasted veggies to some crusty rolls, along with some refried beans. I used shop-bought refried beans from a can. They look a bit like cat food when you first open the tin, but my word, they are tasty.
Top it all with a slice of cheese. I used Monterey Jack cheese, but anything will be tasty – slices of cheddar, gouda, etc. would work well too. You could even use a spicy Mexicana-style cheese.
Pop them in the oven until the cheese has melted and started to turn golden (drooool), and the bread is getting nice and crispy.
Mexican torta sandwiches
Finally, it’s time to complete your sandwiches! Add some salady bits and some mashed avocado, and you’re all done.
This Mexican torta has a bit of everything – it’s crispy, creamy, soft, juicy, gooey, and everything in between. Such a perfect combination of ingredients!
I’ll admit, this is a pretty messy sandwich – it’s possibly even a knife-and-fork job. Be prepared for your refried beans to drip everywhere, for your roasted veggie slices to slowly squeeze their way out from between the bread, and for you to end up with food all around your big, stupid grin. And be prepared to love it! Just make sure you have a tissue to hand (or maybe a bib).
If you like your sandwiches full of flavour and bursting at the seams with tasty ingredients, you will love these roasted vegetable Mexican tortas!
Roasted vegetable Mexican torta
Ingredients
- 1/2 medium aubergine (eggplant), cut into thick slices
- 1/2 red pepper, cut into large pieces
- 4 medium mushrooms, cut into thick slices
- 1 tbsp oil
- 1/4 tsp hot chilli powder
- Salt
- Black pepper
- 2 large bread rolls, e.g. tiger rolls, ciabatta, etc
- 3 tbsp refried beans
- 2 slices cheese, e.g. Monterey Jack, cheddar, gouda, etc.
- 1/2 avocado, mashed
- Small handful lettuce leaves
- 3 cherry tomatoes, halved
Instructions
- Add the sliced vegetables to a baking tray, and drizzle with oil. Sprinkle with chilli powder and a little salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for about 30 minutes (turning halfway), until soft.
- Cut the bread rolls in half, and spread one half with refried beans. Top the beans with the roasted veggies, and a slice of cheese. Return to the oven for a further 5-10 minutes, until the bread is crispy and the cheese has melted.
- Spread the mashed avocado on the other half of each roll, and sandwich the two pieces together with some lettuce and cherry tomatoes. Serve immediately.
Here’s another of my favourite vegetarian sandwiches – halloumi sandwiches with sun-dried tomatoes and rocket:
As an American who lives in a Mexican neighborhood, shops as a Mexican supermarket, and eats tortas constantly, your sandwich is brilliant! The only thing that would make it more authentic, but still vegetarian, would be a sprinkling of fresh cilantro, if you can find that in the U.K., and a Mexican cheese, like Cotija. But in my 14 years in Ireland, I never saw it. I would suggest perhaps instead a cheddar, a few slices of manchego! But otherwise beautiful! Made them for my son and myself. Loved it!
Thanks so much Wayne! :) We can definitely get fresh coriander in the UK, not sure I’ve ever seen cotija though? And manchego isn’t that common either!! We’re definitely a cheddar-oriented country haha :D
Now that’s the kind of sandwiches I most like! :)
Now that is MY kind of sandwich Becca and I am a HUGE fan of refried beans too……used to eat them spread on toast when I lived in the USA! Karen
Now that is one good looking sandwich! Definitely craving a bite right now.. I must recreate the recipe!
I see a plastic container with green in it.. which means it’s probably store bought guacamole. That stuff is just.. bleh.. ick!! Mashing up your own avacado with some garlic (powder, if you want to be super quick about it) and salt, at least (it’s even better with diced onion and corriander of course!) is just so, SO much better. The store bought stuff just really isn’t guacamole in my humble opinon (especially in England)! Your tastebuds with thank you for making it fresh! :)
Hi Danielle, I’ve made my own guacamole many many times but I actually really enjoy the shop-bought version. Fresh avocados are really expensive in the UK so buying it pre-made is a much more economical and practical solution for me. Go ahead and make your own if you prefer.
Oh yes please! I used to make something similar when I first immigrated to this country and I only had a microwave to work with. I used to heat the refried beans up in the microwave and put all the ingredients in a wrap. I haven’t eaten that in years – must give it a go again! Oh, hungry now!
Oooh it would be amazing in a wrap!! Thanks for the inspiration! :)
The sandwich would have to be the greatest culinary invention ever.
Great sandwich, love these flavors!
That looks awesome! I would love some of that for lunch. Refried beans are a favorite of mine :)
I’m hungry!! And you’re not helping. We are making the ? I was telling you about. I’m anxious to tie into it. I really love sandwiches and yours looks awesome. Got to pin it :)
Oh wow! I loooooove the sound (and looks) of this sandwich! I will be making this soon! Thanks!
Any sandwich where you have to unhinge your jaw to bite is fine by me! Looks delicious!