![]() It was easy enough to make (despite all the chopping) but it wasn't that tasty and the red & green bell peppers didn't make for great texture. With all the amazing strata recipes out there, I wouldn't choose this one. Obviously, easy to make adjustments, but the overall ratios here are great, and the flavors are lovely together. I've made this a bunch of times and rely on it as my go to. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350☏. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. And be prepared to love it! Just make sure you have a tissue to hand (or maybe a bib).In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Be prepared for your refried beans to drip everywhere, for your roasted veggie slices to slowly squeeze their way out from between the bread, and for you to end up with food all around your big, stupid grin. I'll admit, this is a pretty messy sandwich - it's possibly even a knife-and-fork job. Such a perfect combination of ingredients! This Mexican torta has a bit of everything - it's crispy, creamy, soft, juicy, gooey, and everything in between. Mexican torta sandwichesįinally, it's time to complete your sandwiches! Add some salady bits and some mashed avocado, and you're all done. Pop them in the oven until the cheese has melted and started to turn golden (drooool), and the bread is getting nice and crispy. You could even use a spicy Mexicana-style cheese. I used Monterey Jack cheese, but anything will be tasty - slices of cheddar, gouda, etc. ![]() They look a bit like cat food when you first open the tin, but my word, they are tasty. I used shop-bought refried beans from a can. Next, add the roasted veggies to some crusty rolls, along with some refried beans. The spiciness goes perfectly with the sweet roasted peppers and earthy roasted mushrooms. I added a pinch of chilli powder to my veg as they roasted, just for an extra bit of heat. You want to cut your veg into fairly big pieces, so they stand a chance of staying in the sandwich - tiny bits will just fall straight out the sides! I used aubergine (eggplant), red pepper, and mushrooms. all sandwiched inside a crusty bread roll. My Mexican torta has all sorts of amazing layers: But whether it's authentic or not (read: not), it's insanely delicious, and just the sort of thing that makes me look forward to lunchtime! What's in this Mexican torta? This roasted vegetable sandwich is just inspired by my favourite Tex-Mex ingredients and flavours. I'm British, so the only recipes I can ever claim are properly authentic are my British recipes - otherwise, I can only take inspiration from other countries. I would be very surprised if it was, anyway! Tortas can come with all sorts of fillings, both vegetarian and not - this roasted vegetable Mexican torta is just one option. This Mexican torta was definitely one of the best sandwiches I've ever eaten - one of the messiest too, but definitely one of the best. Now, don't let that put you off! A sandwich doesn't have to just be a limp, sorry-looking piece of bread at the bottom of your lunchbox, with an apple-shaped dent in the top. I'm sure I'll get lots of messages from Mexican readers educating me about how a Mexican torta is so much more than a sandwich (which I welcome, by the way!) - but, this version is basically just a sandwich. What is a Mexican torta?Ī Mexican torta is basically just a glorified sandwich - at least my version is, anyway. But it doesn't need to be that way! Get excited by lunch again with these roasted vegetable Mexican torta sandwiches, made with refried beans, avocado, and melted cheese. Shops and cafés all seem to sell the same few options - cheese, egg mayonnaise, maybe some chutney if you're lucky. It's easy to feel uninspired by vegetarian sandwiches. This roasted vegetable Mexican torta is an irresistible sandwich, stuffed full of roasted veggies, cheese, refried beans and avocado - an amazing combination!
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