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Heart-Healthy Avocado and Grilled Veggie Torta

Avocado and Grilled Veggie Torta
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Heart-Healthy Avocado and Grilled Veggie Torta

Nutrition Facts

Heart-Healthy Avocado and Grilled Veggie Torta
CaloriesCalories
320 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
8g Per Serving
×
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

Ingredients

Servings   4   Serving Size   1/2 sandwich

  • 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.

  1. Preheat grill to medium-high.
  2. Drizzle oil over peppers, onions and zucchini; sprinkle with black pepper. Place vegetables on grill, turning occasionally, until cooked to desired doneness.
  3. Mash half of the avocado with hot pepper sauce; spread over the bottom halves of rolls.
  4. Layer grilled vegetables and cheese on bottom halves of rolls, dividing evenly. Top with remaining avocado.
  5. Replace the bread top and press down firmly to compress ingredients.
  6. Wrap tightly and refrigerate until ready to serve. Cut in half just before serving.
 

Nutrition Facts

Heart-Healthy Avocado and Grilled Veggie Torta
CaloriesCalories
320 Per Serving
ProteinProtein
6g Per Serving
FiberFiber
8g Per Serving
×
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

Ingredients

Servings   4   Serving Size   1/2 sandwich

  • 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.

  1. Preheat grill to medium-high.
  2. Drizzle oil over peppers, onions and zucchini; sprinkle with black pepper. Place vegetables on grill, turning occasionally, until cooked to desired doneness.
  3. Mash half of the avocado with hot pepper sauce; spread over the bottom halves of rolls.
  4. Layer grilled vegetables and cheese on bottom halves of rolls, dividing evenly. Top with remaining avocado.
  5. Replace the bread top and press down firmly to compress ingredients.
  6. Wrap tightly and refrigerate until ready to serve. Cut in half just before serving.
 

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