ANCHO CHILI TORTA STUFFED WITH BEAN AND CHEESE
This torta, made with a soft bolillo, filled with ancho chili stuffed with cheese and beans, plus avocado and mayonnaise, is a delight. Serve it for lunch, a light dinner, or even breakfast!
Calories: 1555kcal
Ingredients
- 1 dry ancho chili
- ¼ cup refried beans
- ¼ cup grated cheese I use vegan
- 1 tablespoon mayonnaise I use vegan
- ½ avocado
- 1 bolillo
Instructions
- Soak the ancho chili in hot water until it becomes soft, remove the stem, carefully open it, and remove the seeds.
- Mix the refried beans with the grated cheese and stuff the chili.
- Slice the bolillo in half and spread mayonnaise on each side. Place the stuffed chili on the bottom half of the bolillo and cover with the other half.
- Put the torta on a griddle or skillet with weight on top until it is browned on both sides. When you remove it from the griddle, the cheese should be melted and the beans hot.
- Open it up and add some slices of avocado.
Notes
This recipe is for one torta. You can adjust the quantities as needed to make more tortas.
Nutrition
Serving: 1piece | Calories: 1555kcal | Carbohydrates: 251g | Protein: 53g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 2863mg | Potassium: 1166mg | Fiber: 24g | Sugar: 17g | Vitamin A: 9759IU | Vitamin C: 21mg | Calcium: 248mg | Iron: 3mg