Meal: Lunch or Dinner
Dietary Type: Vegetarian  
Prep Time: 15 minutes (plus 1-2 hours for marinating the mushrooms and pickling the onions)
Cook Time: 20 minutes
Serves: 4 

The Dish
Mexican tortas (or tortas mexicana) are a very popular type of Mexican sandwich, which are made with various toppings, spreads, and fillings. This vegetarian version is made using portobello mushrooms (marinated in chipotle sauce, then roasted), poblano chilies, and delicious, melty Oaxacan cheese (similar to mozzarella). Refried beans are spread onto whole wheat rolls and filled with avocado, tomatoes, and fresh cilantro. As a special topping treat for these sandwiches, we suggest some quick-pickled onions, adding some tart flavor balance.  

Hacking this Recipe: The onions are ready to go in just an hour or two (once the pickle juice cools), but can keep refrigerated for weeks. Feel free to make these well in advance, so they are ready when you are. The mushrooms can be marinated overnight, for even more prep-ahead magic. 

Ingredients
Marinade: 
2 tablespoons (30 ml) extra virgin olive oil 
2 tablespoons (17 g) chipotle peppers in adobo, minced 
2 each (10 g) garlic cloves, peeled and minced 
1 tablespoon (15 ml) lime juice 
1/4 teaspoon (.5 g) salt 

Filling:
4 each (500 g) portobello mushroom caps 
1 each (100 g) poblano chili pepper, seeded and stem removed 

Quick-Pickled Onions: 
1 each (200 g) red onion, peeled and thinly sliced 
1/4 cup (60 ml) apple cider vinegar 
1/2 cup (120 ml) water 
1 tablespoon (15 ml or 15 g) honey, agave or granulated sugar 
2 teaspoons (8 g) salt 
pinch red pepper flakes (optional) 

Dish:
4 each whole wheat rolls, split 
1 can (14.5 oz or 453 g) vegetarian refried beans 
1 each (150 g) avocado, peeled and sliced 
1 each (150 g) tomato, sliced 
1 cup (15 g) fresh cilantro, stems removed 

Preparation 

• In a medium bowl, combine olive oil, chipotle peppers, garlic, lime juice, and salt. Whisk to combine the marinade. Remove gills and stems from the mushrooms and place in a zipper bag or flat-bottom baking dish along with the chili peppers. Coat mushrooms and peppers in the marinade and refrigerate for 1-2 hours (or overnight).
• Place sliced onions in a sealable container. Combine vinegar, water, honey, and salt in a small saucepan and bring to a simmer over medium-high heat. Once the honey and salt have dissolved, remove from heat and pour over the onions. Let cool slightly at room temperature and then refrigerate for 2 hours (or overnight). 
• Preheat oven to 400°F or 200°C. 
• Place mushrooms, peppers, and any remaining marinade in a baking dish, roast until tender, about 12-15 minutes. Remove from the oven and set aside, to cool slightly. 
• Spoon and spread refried beans over split rolls. Top rolls with mushrooms, peppers, and cheese and return to the oven. Bake, just until the cheese melts (~2-3 minutes) and remove from the oven. 
• Top rolls with pickled onions, avocado, tomatoes, and cilantro. 

Vegetarian and Vegan Modifications: Substitute the cheese in this recipe for your favorite vegan option. Prepare the pickled onions using agave (vs. honey or granulated sugar). 

Gluten-Free Modifications: Gluten-free rolls can be substituted. 

As usual, we’d love to hear what you think of this recipe, so leave us a comment or post your review (with a pic!) here or on the Community page. Let us know what other kinds of Healthy Recipes you’d like to see. We’re always looking for good ideas.