Since my move to SoCal last year, I’ve had the great fortune to explore one of my favorite cuisines so much more! Growing up in the Midwest meant Mexican food mostly consisted of greasy enchiladas/burritos at restaurants or the same few items at home. Here’s a vegetarian version of a Mexican staple: tortas!
Buililo bread rolls
Smashed and seasoned black beans
Chopped veggies (bell peppers, onions, red and green cabbage, poblano peppers, jalapeño peppers, cilantro, avocado)
Shredded cheese of choice
Spicy red sauce (mix hot sauce with sour cream or yogurt)
Slice bread and lightly toast on both sides. Add bean mixture, veggies, and cheese. Grill in a panini press. Serve with spicy red sauce and salsa verde.