Mexican sandwich with plant-based protein, mayo, shredded cheese, light beans, lettuce, tomato, onions, avocado and jalapeños.
Where this dish comes from
The torta is one of Mexico's most beloved street foods, with roots in 19th-century Mexico City where bakeries began filling bolillo rolls with leftover guisados. Regional versions vary widely — the Cubana, the ahogada from Guadalajara, the cemita from Puebla — but all share the same DNA: a sturdy roll, a savory protein, and a layered architecture of beans, avocado, and chile heat. The Beyond Meat version is a modern adaptation reflecting growing plant-based demand in Mexican-American restaurant culture, faithful to traditional torta construction while swapping the protein.
1 bolillo roll (or 6-inch sub roll), sliced horizontally
1 Beyond Meat burger patty (4oz)
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper to taste
½ cup canned refried beans, warmed
½ ripe avocado, sliced
2 tbsp pickled jalapeño slices
¼ cup shredded iceberg lettuce
3 tbsp fresh pico de gallo (store-bought or homemade)
2 tbsp Mexican crema (or sour cream)
1 tbsp mayonnaise
1 lime wedge
Instructions
1
Season the Beyond Meat patty on both sides with smoked paprika, garlic powder, salt, and pepper.
2
Heat a skillet or griddle over medium-high heat with a thin film of oil. Sear the patty 3–4 minutes per side until a dark crust forms. Remove and rest for 1 minute.
3
Spread mayonnaise on the cut faces of both halves of the roll. Toast in the same skillet, cut-side down, for about 1 minute until golden brown.
4
Spread warm refried beans generously over the bottom half of the roll.
5
Set the seared patty on top of the beans.
6
Layer on the sliced avocado, followed by the pickled jalapeños.
7
Add the shredded iceberg lettuce and spoon the pico de gallo over the top.
8
Drizzle the crema over everything.
9
Close the sandwich with the mayo-toasted top half and press down gently. Cut diagonally and serve with a lime wedge on the side.