Vegan Mexican Torta

Craving bold, vibrant flavors in a hearty sandwich? This Vegan Mexican Torta is a plant-based twist on a beloved classic that’s guaranteed to satisfy. Marinated and pan-seared portobello mushrooms add a smoky, umami-packed centerpiece, while creamy mashed avocado, vegan refried beans, and fresh toppings like juicy tomatoes, crisp lettuce, and spicy jalapeños create a medley of textures and tastes. Nestled in a toasted vegan roll and garnished with fragrant cilantro, this recipe delivers all the zest and heartiness of traditional Mexican tortas—completely meat-free! Ready in just 35 minutes, it’s perfect for lunch, dinner, or even meal prep. Whether you're a seasoned vegan or simply exploring plant-based options, this recipe is sure to become a favorite.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large caps portobello mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 large avocado
• 1 pinch of salt
• 1 pinch pepper
• 4 breads rolls (vegan)
• 1 cup refried beans (vegan)
• 1 large ripe tomato
• 0.5 medium red onion
• 1 jalapeño
• 0.5 cup fresh cilantro
• 4 lettuce leaves

Directions

Step 1

In a small bowl, mix soy sauce, lime juice, smoked paprika, and garlic powder to create the marinade.

Step 2

Clean the portobello mushrooms and remove the stems. Place them in a dish and pour the marinade over, ensuring they are well-coated. Allow them to marinate for at least 10 minutes.

Step 3

While the mushrooms marinate, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado with a fork until smooth, and add a pinch of salt and pepper.

Step 4

Slice the tomato and red onion thinly. Deseed and slice the jalapeño. Set aside.

Step 5

Heat olive oil in a skillet over medium heat. Add the marinated mushrooms and cook for 3-4 minutes on each side, until they are tender and slightly charred. Once cooked, remove from heat and slice each mushroom cap into strips.

Step 6

Warm the vegan refried beans on the stove or in the microwave.

Step 7

Cut the vegan bread rolls open lengthwise and lightly toast them if desired.

Step 8

To assemble the tortas, spread a layer of refried beans on the bottom half of each roll.

Step 9

Top with lettuce leaf, tomato slices, onion slices, jalapeño slices, and sliced mushrooms.

Step 10

Spread mashed avocado on the inside of the top half of each roll.

Step 11

Sprinkle fresh cilantro on top of the filling and cover with the top half of the roll.

Step 12

Serve immediately and enjoy your Vegan Mexican Torta!

Nutrition Facts

Serving size	1295.5 grams (1295.5g)

Amount per serving	% Daily Value*
Calories	1540

Total Fat 71.70g	92%
Saturated Fat 10.60g	53%
Polyunsaturated Fat 6.30g
Cholesterol 0mg	0%
Sodium 3045mg	132%
Total Carbohydrate 201.00g	73%
Dietary Fiber 40.10g	143%
Total Sugars 26.90g
Protein 46.20g	92%

Vitamin D 1IU	3%
Calcium 255mg	20%
Iron 12mg	67%
Potassium 3872mg	82%

*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: 39.5%

Protein: 11.3%

Carbs: 49.2%