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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!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Light lunch
Cuisine: Mexican, Tex-Mex
Servings: 2 people
Calories: 568kcal
Author: Becca Heyes


  • 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


  • 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.


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