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    Home » Recipes » Vegetarian Tex-Mex Recipes

    Mar 19, 2020 · Modified: Jul 14, 2021 by Becca Heyes · This post may contain affiliate links · 15 Comments

    Roasted Vegetable Mexican Torta

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    Total time: 45 minutes
    Servings: 2 people
    5 from 1 vote
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    This roasted vegetable Mexican torta is an irresistible sandwich, stuffed full of roasted veggies, cheese, refried beans and avocado - an amazing combination!

    A vegetarian Mexican torta filled with roasted vegetables, cheese and avocado.

    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.

    A Mexican torta on a board, with roasted veggies, cheese, lettuce and tomatoes.

    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.

    A vegetarian torta in a crusty roll, filled with cheesy roasted vegetables, refried beans and salad.

    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!

    A Mexican sandwich cut in half, showing cheesy roasted vegetables and avocado.

    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 in a baking dish, before and after roasting.

    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 before and after baking.

    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.

    Crusty rolls on a baking tray with salad and mashed avocado.

    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).

    A vegetarian sandwich cut in half, filled with cheesy roasted veg and mashed avocado.

    If you like your sandwiches full of flavour and bursting at the seams with tasty ingredients, you will love these roasted vegetable Mexican tortas!

    A hand holding up half a vegetarian Mexican torta, stuffed with vegetables, cheese, avocado and refried beans.

    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!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 2 people
    Calories: 568kcal
    Author: Becca Heyes

    Ingredients

    • ½ medium aubergine (eggplant), cut into thick slices
    • ½ red pepper, cut into large pieces
    • 4 medium mushrooms, cut into thick slices
    • 1 tablespoon oil
    • ¼ teaspoon hot chilli powder
    • Salt
    • Black pepper
    • 2 large bread rolls, e.g. tiger rolls, ciabatta, etc
    • 3 tablespoon refried beans
    • 2 slices cheese, e.g. Monterey Jack, cheddar, gouda, etc.
    • ½ 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.

    Nutrition

    Serving: 1 sandwich - Calories: 568 kcal - Carbohydrates: 69.2 g - Protein: 19.4 g - Fat: 25.1 g - Saturated Fat: 7.5 g - Cholesterol: 24 mg - Sodium: 791 mg - Potassium: 900 mg - Fiber: 13.4 g - Sugar: 8.7 g - Calcium: 184 mg - Iron: 3 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    More Vegetarian Tex-Mex Recipes

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    • Vegan Taco Soup (with Crispy Tortilla Strips)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • 10 Minute Air Fryer Quesadillas
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    Comments

    1. wayne Feller says

      December 21, 2014 at 10:21 pm

      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!

      Reply
      • Becca @ Amuse Your Bouche says

        December 22, 2014 at 8:36 am

        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

        Reply
    2. Fiver Feeds says

      September 15, 2014 at 11:10 pm

      Now that's the kind of sandwiches I most like! :)

      Reply
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