Print Recipe
Heart-Healthy Avocado and Grilled Veggie Torta
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Prep Time :
0 sec
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Cook Time :
0 sec
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Total Time :
0 sec
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Servings :
4
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Serving Size :
1/2 sandwich
Ingredients
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1 tablespoon olive oil -
2 cups sliced red bell peppers OR -
2 cups sliced yellow bell peppers -
1/2 cup sliced red onion -
1 cup sliced zucchini -
1/2 teaspoon ground black pepper -
2 ripe, fresh avocados (seeded, peeled, diced, divided) -
1 teaspoon hot sauce -
2 tablespoons crumbled, part-skim cotija cheese -
2 Telera (Mexican-style soft sandwich rolls)
Directions
Tip: Click on step to mark as complete.
-
Preheat grill to medium-high. -
Drizzle oil over peppers, onions and zucchini; sprinkle with black pepper. Place vegetables on grill, turning occasionally, until cooked to desired doneness. -
Mash half of the avocado with hot pepper sauce; spread over the bottom halves of rolls. -
Layer grilled vegetables and cheese on bottom halves of rolls, dividing evenly. Top with remaining avocado. -
Replace the bread top and press down firmly to compress ingredients. -
Wrap tightly and refrigerate until ready to serve. Cut in half just before serving.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 320 | |
|---|---|---|
| Total Fat | 17.0 g | |
| Saturated Fat | 3.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 11.0 g | |
| Cholesterol | 5 mg | |
| Sodium | 290 mg | |
| Total Carbohydrate | 39 g | |
| Dietary Fiber | 8 g | |
| Sugars | 4 g | |
| Protein | 6 g | |
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
1/2 sandwich
Ingredients
-
1 tablespoon olive oil -
2 cups sliced red bell peppers OR -
2 cups sliced yellow bell peppers -
1/2 cup sliced red onion -
1 cup sliced zucchini -
1/2 teaspoon ground black pepper -
2 ripe, fresh avocados (seeded, peeled, diced, divided) -
1 teaspoon hot sauce -
2 tablespoons crumbled, part-skim cotija cheese -
2 Telera (Mexican-style soft sandwich rolls)
Directions
Tip: Click on step to mark as complete.
-
Preheat grill to medium-high. -
Drizzle oil over peppers, onions and zucchini; sprinkle with black pepper. Place vegetables on grill, turning occasionally, until cooked to desired doneness. -
Mash half of the avocado with hot pepper sauce; spread over the bottom halves of rolls. -
Layer grilled vegetables and cheese on bottom halves of rolls, dividing evenly. Top with remaining avocado. -
Replace the bread top and press down firmly to compress ingredients. -
Wrap tightly and refrigerate until ready to serve. Cut in half just before serving.
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