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Mexican Torta is a hearty Mexican sandwich stuffed with fillings usually seen in burritos and tacos. Here instead of using tortillas, crusty rolls called bocadillos are used. In this vegetarian version I used some roasted eggplant and zucchini instead of meat. 


2 serving

Total time

45 minutes




  • 2 (1.25l) fish stock (crusty rolls like French rolls or bocadillos)
  • ½ cup refried Beans ((homemade or store-bought))
  • (1.25l) fish stock (roasted Vegetables (optional))
  • 1 tomato (Small , chopped)
  • 1 onion (Small , finely chopped)
  • 2 tbsps cilantro (, finely chopped)
  • 1 avocado lemon juice (, pitted and tossed in)
  • sour cream (As needed,)
  • salsa (As needed,)
  • cheddar cheese (As needed, Shredded)


  1. Slice the rolls in half and remove a little bit of the crumb to make space for the filling.
  2. In the meantime, warm the refried beans with a splash of water and heat gently.
  3. Brush the outside and inside of the rolls with butter or oil and toast on a skillet until crisp. Alternatively, toast the rolls in a 400°F for 3~4 minutes.
  4. To make the Torta, spread one half of each roll generously with the refried beans, then top with a layer of roasted vegetables, tomato, cilantro, onion and avocado.
  5. Generously spread sour cream onto the other side of each roll. Drizzle the salsa over the filling, add some shredded lettuce, then sandwich the two sides of each roll together, press tightly. Serve immediately.
  6. View the recipe instructions at Cook's Hideout

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