PLANT-BASED CHICK'N TORTA CUBANA SANDWICH
- 8 portions
Ingredients
| 8 ea | |
|
Unsalted cashews
|
1 cup |
|
Water
|
1/2 cup |
|
Lime juice
|
1/4 cup |
|
Chipotle pepper in adobo sauce
|
1 |
|
Salt
|
1 tsp |
|
Bread rolls, split in half lengthwise and toasted
|
8 |
|
Rosarita® Original Refried Beans
|
1 cup |
|
Vegan cheese
|
8 slices |
|
Avocados, pitted, peeled, and sliced
|
2 medium |
|
Pickled jalapeno peppers
|
1 cup |
Preparation
Make cashew crema: In a small bowl, cover cashews with cold water and soak for at least 1 hour and up to 12 hours. (If soaking longer than 1 hour, cover and refrigerate.) Drain cashews and place in blender with 1/2 cup water, lime juice, chipotle pepper and salt. Blend until very smooth, adding more water if needed for a spreadable consistency.
Make tortas: Fry chick’n according to package directions. Spread roll bottoms with refried beans. Top each with a chick’n filet, vegan cheese slice, avocado, pickled jalapeños and crema. Top with remaining roll halves.
Cook's Tip:
For a quick cashew crema substitute, blend 1 cup vegan mayonnaise with 1 chipotle pepper in adobo sauce and 2 tablespoons lime juice.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 305 mg | 30% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 32 g | 49% |
| Iron | 7 mg | 37% |
| Potassium | 564 mg | 0% |
| Calories | 695 kcal | 35% |
| Sodium | 1675 mg | 70% |
| Protein | 35 g | 70% |
| Polyunsaturated Fat | 5 g | 24% |
| Saturated Fat | 4 g | 19% |
| Sugars | 4 g | 0% |
| Dietary Fiber | 8 g | 32% |
| Vitamin C | 21 mg | 35% |
| Vitamin A | 221 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet