Poblano-Black Bean Torta

Poblano-Black Bean Torta
Makes 4
Prep 10 m
Cook 5 m
Grill 17 m



  1. 1 of 3 Heat 2 tbsp oil in a medium skillet over medium heat. Stir in next 4 ingredients; cook 3 minutes. Stir in beans; cook 2 minutes. Transfer 3/4 of the beans to a bowl and mash; stir back into pan with lime juice and salt. Set aside.
  2. 2 of 3 Heat a grill or grill pan to medium-high. Toss poblanos with 1 tbsp oil. Grill 10 to 12 minutes, turning once, until charred. Place in a bowl covered with plastic wrap for 3 minutes. Seed, de-stem and peel, scraping off skin with a paring knife. Slice each pepper in half.
  3. 3 of 3 Reduce grill to medium heat. Spread 1 tbsp mayonnaise on bottom half of each roll. Spoon on 1/4 of the bean mixture, then add 2 poblano halves, 2 tomato slices, 1/4 of the cheese and top of roll. Wrap each torta tightly in foil and grill 5 minutes, turning once. Slice and serve.
Nutrition Information for Poblano-Black Bean Torta
Servings Per Recipe: 4
Per Serving: 440 kcal cal., 16 g Fat, total, 57 g carb., 11 g fiber, 17 g pro.