Vegetarian · Mexican · 30 min
Black Bean Sandwich (Torta) with Blistered Jalapeños & Broccoli Slaw
- 30 min
- 2–6 servings
- 696 kcal / serving
A hearty bean-topped sandwich filled with avocado, tomato, and a crunchy broccoli slaw, finished with blistered jalapeños. The mix of textures and bright lime-dressed slaw makes it a satisfying weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 (15 oz) canblack beans
- ½ (12 oz) pkgbroccoli slaw
- 1 mediumcarrot
- ¼ (8 oz) blockcheddar cheese
- ½ small bunchcilantro
- 2jalapeño peppers
- ½lime
- ⅛ cupplain Greek yogurt
- 1tomato
- 2whole grain buns or rolls
- ½ mediumyellow onion
- carrots
- tomatoes
- avocados
- limes
- yellow onions
From the pantry: black pepper, chili powder, coriander, ground, cumin, ground, extra virgin olive oil, garlic powder, mayonnaise, pure maple syrup, salt
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · potato masher · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ (12 oz) pkgbroccoli slaw
- 1 mediumcarrot
- ½ small bunchcilantro
- 2jalapeño peppers
- ½lime
- 1tomato
- ½ mediumyellow onion
- carrots
- tomatoes
- avocados
- limes
- yellow onions
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- ⅛ cupplain Greek yogurt
Bakery & bread
- 2whole grain buns or rolls
Pantry & dry goods
- 1 (15 oz) canblack beans
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkg |
| carrot | 1 medium | 2 medium | 3 medium |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| jalapeño peppers | 2 | 4 | 6 |
| lime | ½ | 1 | |
| plain Greek yogurt | ⅛ cup | ¼ cup | ⅓ cup |
| tomato | 1 | 2 | 3 |
| whole grain buns or rolls | 2 | 4 | 6 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Roast the onion and jalapeños: set the oven to broil and place a rack near the top. Slice the onion, spread it on a baking sheet, halve and seed the jalapeños, and add them to the sheet. Toss with a little oil and salt.
- Broil until the vegetables are soft and charred in spots, flipping once for even browning, about 10 minutes. Keep the broiler on after removing them for later use.
- Make the dressing and slaw: in a medium bowl, combine lime juice, yogurt, mayonnaise, maple syrup, salt, and pepper; whisk until smooth. Add grated carrot and broccoli slaw, then mix to coat.
- Finish the slaw: strip cilantro leaves from stems, chop, and fold into the slaw. Set aside.
- Prepare the bean mash: drain and rinse the black beans into another bowl. Add the spices, then crush with a fork or masher until mostly smooth with some texture.
- Toast the buns and melt cheese: shred the cheddar. Transfer the broiled veggies to a small bowl. Split the buns and place them cut-side up on the sheet. Spread bean mash on the bottom halves, top with cheese, and broil briefly until the buns are lightly toasted and the cheese melts.
- Build the sandwiches: slice the tomato, halve and pit the avocado, and scoop flesh out in slices. Layer tomato, avocado, onions, and the jalapeños on the bottom buns, then sandwich with the top halves. Serve with the broccoli slaw on the side.
Two tips
- Prepare the slaw and bean mash ahead and store in separate containers for quick assembly later in the week.
- Swap in red onion for yellow if preferred, or serve the sandwich with a dollop of plain Greek yogurt on the side for extra tang.
Nutrition per serving
- Calories
- 696 kcal
- Protein
- 30 g
- Carbs
- 75 g
- Fat
- 34 g
- Fiber
- 25 g
- Sodium
- 982 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.