Avocado and Grilled Veggie Torta

Avocado and Grilled Veggie Torta
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Avocado and Grilled Veggie Torta

This fresh avocado recipe can be a delicious part of a healthy lifestyle.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado and Grilled Veggie Torta

CaloriesCalories

320 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

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

Dietary Exchanges
2 starch, 2 vegetable, 3 fat

Ingredients

Servings  4   Serving Size   1/2 sandwich

  • 1 tablespoon olive oil
  • 2 cups sliced Red or yellow bell pepper
  • 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 tsp Hot pepper sauce
  • 2 tablespoons crumbled cotija cheese
  • 2 Telera (Mexican-style soft sandwich rolls)

Directions

Tip: Click on step to mark as complete.

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

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

This fresh avocado recipe can be a delicious part of a healthy lifestyle.

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.

Nutrition Facts

Avocado and Grilled Veggie Torta

CaloriesCalories

320 Per Serving

ProteinProtein

6g Per Serving

FiberFiber

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

Dietary Exchanges
2 starch, 2 vegetable, 3 fat

Ingredients

Servings  4   Serving Size   1/2 sandwich

  • 1 tablespoon olive oil
  • 2 cups sliced Red or yellow bell pepper
  • 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 tsp Hot pepper sauce
  • 2 tablespoons crumbled cotija cheese
  • 2 Telera (Mexican-style soft sandwich rolls)

Directions

Tip: Click on step to mark as complete.

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

This Heart-Check Certified recipe is brought to you by Hass Avocado Board.