Roasted Zucchini, Onion & Chicken Torta
with Guacamole & Roasted Potato Wedges
- Eggs
- Milk
- Soy
- Wheat
Looking for a dynamic dinner? Meet the torta! Our take on this classic Mexican sandwich starts with crusty bread slathered with savory, spiced mashed beans and a layer of guac, then stacked high with roasted onion, sautéed zucchini, fresh tomato, Monterey Jack, and pickled jalapeño. With roasted potato wedges on the side, this super-stuffed sammie turns torta-lly dinner worthy!
Ingredients
1 unit
Kidney Beans
1 unit
Red Onion
12 ounce
Potatoes
1 unit
Zucchini
1 unit
Jalapeño
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
10 ounce
Chicken Cutlets
4 tablespoon
Guacamole
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
½ tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Peel onion and slice into ½-inch-thick rounds. Core and quarter jalapeño lengthwise, removing ribs and seeds for less heat. Zest and quarter lime. Drain beans, reserving liquid. Trim and halve zucchini widthwise; cut each half lengthwise into ¼-inch-thick planks. Thinly slice tomato into rounds.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss onion rounds on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast onion on top rack and potatoes on middle rack.) TIP: If onion is done before potatoes, remove from sheet and continue roasting potatoes.
• Meanwhile, in a small, microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; cover with plastic wrap. Microwave on high for 30-45 seconds. Keep covered and set aside until ready to use. • In a separate small bowl, combine guacamole and mayonnaise.
• Meanwhile, heat a drizzle of oil in a medium pot over medium-high heat. Add half the beans and ¼ cup bean liquid. (For 4 servings, use all the beans and ½ cup bean liquid). Season with Mexican Spice Blend, half the garlic powder (you’ll use the rest later), salt, and pepper. Bring to a simmer and cook until liquid has mostly evaporated, 5-7 minutes.
• Using a potato masher or fork, mash beans until mostly smooth. Remove pot from heat and stir in ½ TBSP butter (1 TBSP for 4 servings) until melted. Add lime zest to taste.
Pat chicken or steak dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or steak; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest.
• Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; cook until lightly browned, 2-5 minutes per side. Season with remaining garlic powder, salt, and pepper. • Halve baguette lengthwise. Spread guacamole mixture on cut sides of top buns. Spread bean mixture onto cut sides of bottom buns. Fill baguettes with a few slices of zucchini, onion, and tomato (we used 2-3 slices each). Top with Monterey Jack and pickled jalapeño to taste.
Thinly slice chicken crosswise or slice steak against the grain; layer over tomato.
• Divide tortas and potato wedges between plates. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the blend of flavors, though some found it bland; consider adding extra seasoning to the beans and chicken 🌶️.
- Ease of prep: Several noted it was time-consuming and complex for a sandwich; simplify by prepping components in advance.
- Suggestions: Toast the baguette for better structure; consider serving as a bowl or wrap for easier eating.
- Portions: Some found the filling too much for the bread size; hollow out buns slightly to better contain ingredients.
- Texture: Roast zucchini instead of sautéing for firmer texture; add crunchy elements to balance softer ingredients.
Reviews from our home cooks
Would've added to the flavors of sandwich if the red onion was bigger to match the content of the zucchini. Also would've been nice if the potatoes had a spice blend instead of just salt and pepper, and/or a dipping sauce since the sandwich was a tad dry due to the bean mixture.
Wow! We had no idea incredible the tortas could be. This is definitely not your ordinary sandwich which is a plus. To kick up the flavor we added some garlic seasoning to the chicken before cooking and more seasoning to the beans before smashing. For next time, we will hollow out some bread from the bottom of the bread to hold the layers of food similar to dressing an original po boy or oyster loaf.
The torta was really good, maybe one of my favorite meals so far. I did end up being a little overloaded. I ended up eating half of the insides off my plate instead of in the bun.
Very good ingredients together. Loved the potato wedges too. Extremely messy to eat... falls apart with the amount of ingredients in it vs the bread size.
Melt in your mouth deliciousness. I've never had roasted red onions before and they were such a treat!
Love this combo of flavors. Would love to see different side dishes other than potatoes
I roasted my jalapeños and slightly toasted my buns for slight changes. These were delicious!! Excited for my next meal. Hate cooking and shopping, so thanks!!
Very good. Too much bread. I whittled down some and it was perfect.
Labor intensive for what it was. Replace potatoes with green salad.
Very easy to make and delicious meal even for a non vegetarian
