• 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.

  • 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.

  • 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 Facts

440 calories; 16 g total fat; 57 g carbohydrates; 17 g protein;