A tinga jackfruit, wild mushroom, and black bean torta with aioli and salsa roja
Short History: Some historians claim that the torta was created in Puebla, in south-central Mexico, before the Mexican-American war of 1846-1848. Under those circumstances, people sometimes lived hand-to-mouth and the torta reflects that kind of culture: it’s filling, cheap to make, and easy to carry around. This meal from TVT will provide you with fiber, vitamin C, vitamin A, antioxidants, and more!
Reheating Instructions: Toast the bread if you like. Spread the black bean puree on the bottom. Warm the jackfruit tinga & mushroom filling in a pan over medium, then add to the sandwich. Top with the salsa roja.
“The black bean spread was delicious and the CT cheese was perfect, as always. Thank you for your creativity week after week!” – Rebecca Sp. from Phoenix
“!Ole! This Mexican sandwich is complimented with the slaw and the chayote salad.” – Mary Lee Ma. from Glendale