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Roasted Zucchini & Onion Torta

Roasted Zucchini & Onion Torta

with Guacamole & Roasted Potato Wedges

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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!

Tags:VeggieClimate Superstar
Allergens:EggsWheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Potatoes

1 unit

Red Onion

1 unit

Jalapeño

1 unit

Lime

13.4 ounce

Kidney Beans

1 unit

Zucchini

1 unit

Tomato

4 tablespoon

Guacamole

2 tablespoon

Mayonnaise

(ContainsEggs)

1 tablespoon

Mexican Spice Blend

1 teaspoon

Garlic Powder

2 unit

Demi Baguette

(ContainsWheat, Soy)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Cooking Oil

¼ teaspoon

Sugar

½ tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories940 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate125 g
Sugar15 g
Dietary Fiber12 g
Protein21 g
Cholesterol35 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Baking Sheet
Small Bowl
Plastic Wrap
Medium Pot
Potato Masher
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.

7

• Divide tortas and potato wedges between plates. Serve with remaining lime wedges on the side.