Heart-Healthy Avocado and Grilled Veggie Torta

Calories

320 Per Serving

Protein

6g Per Serving

Fiber

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.

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

Heart-Healthy Avocado and Grilled Veggie Torta

Calories

320 Per Serving

Protein

6g Per Serving

Fiber

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.

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

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