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.
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
- 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
- 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
- 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.