Mexican Open Faced Sandwich

Elevate your lunch game with this vibrant Mexican Open-Faced Sandwich, a fresh and zesty take on a classic tostada! Built on a foundation of perfectly toasted sourdough or bolillo bread, this recipe features a creamy avocado spread infused with lime and a hint of salt. Piled high with a bold topping of black beans, cherry tomatoes, red onion, cilantro, and optional jalapeño, it's seasoned with cumin and olive oil for a flavorful kick. Finished with crumbled cotija cheese and an optional drizzle of hot sauce, this dish is a delicious balance of creamy, tangy, and spicy. Ready in just 20 minutes, it’s perfect for a quick yet indulgent meal or a colorful party appetizer. Try this healthy, vegetarian Mexican-inspired sandwich today for a taste sensation that’s as easy to make as it is satisfying.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 pieces large slices of crusty bread (sourdough or bolillo)
• 2 whole avocados
• 1 whole lime
• 1 teaspoon salt
• 1 cup black beans (cooked or canned, rinsed and drained)
• 1 cup cherry tomatoes
• 0.5 whole red onion
• 0.25 cup fresh cilantro leaves
• 1 whole jalapeño (optional, seeded for less heat)
• 0.25 cup cotija cheese (or feta as a substitute, crumbled)
• 2 tablespoons olive oil
• 0.5 teaspoon ground cumin
• 1 whole garlic clove (minced)
• 1 tablespoon hot sauce (optional, for garnish)

Directions

Step 1

1. Prep the avocado spread: Scoop the flesh from the avocados into a bowl. Add the juice of one lime and 1 teaspoon of salt. Mash until smooth or to your preferred consistency and set aside.

Step 2

2. Toast the bread: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Toast each slice of bread on one side until golden and crispy, about 2 minutes per slice. Set aside.

Step 3

3. Prepare the topping mixture: In a medium bowl, combine the black beans, cherry tomatoes (halved), finely diced red onion, chopped cilantro, and diced jalapeño if using. Drizzle with 1 tablespoon of olive oil, add the ground cumin, and stir well to combine.

Step 4

4. Assemble the sandwiches: Spread a generous layer of avocado mixture onto each slice of toasted bread.

Step 5

5. Add toppings: Spoon the black bean and tomato mixture evenly on top of the avocado layer.

Step 6

6. Garnish: Sprinkle crumbled cotija cheese over the top of each sandwich. Optionally, drizzle with hot sauce for an extra kick.

Step 7

7. Serve: Serve immediately and enjoy your flavorful Mexican Open-Faced Sandwich!

Nutrition Facts

Serving size	1328 grams (1328.0g)

Amount per serving	% Daily Value*
Calories	1947

Total Fat 102.50g	131%
Saturated Fat 19.20g	96%
Polyunsaturated Fat 2.70g
Cholesterol 25mg	8%
Sodium 4800mg	209%
Total Carbohydrate 216.80g	79%
Dietary Fiber 54.20g	194%
Total Sugars 15.40g
Protein 53.00g	106%

Vitamin D 6IU	30%
Calcium 521mg	40%
Iron 15mg	83%
Potassium 3494mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 10.6%

Carbs: 43.3%