Ingredients

1 15-ounce can   black beans or pinto beans, rinsed (see Note) 3 tablespoons   prepared salsa 1 tablespoon   chopped pickled jalapeño 1/2 teaspoon   ground cumin 1   ripe avocado, pitted 2 tablespoons   minced onion 1 tablespoon   lime juice 1   16- to 20-inch-long baguette, preferably whole-grain 1 1/3 cups  shredded green cabbage Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans). Or, if you have the time, cook your own beans from scratch.

Description

Tijuana Torta, Recipe

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