Torta de Espinazo

Torta de Espinazo is a vibrant Mexican vegetarian burger that features a savory blend of mushrooms and spices, served on a crispy bolillo roll. This dish is bursting with flavor and offers a satisfying alternative to traditional meat burgers.

Ingredients

• Portobello mushrooms - 200 grams
• Zucchini - 100 grams, grated
• Black beans - 1 cup, cooked and mashed
• Cornmeal - 50 grams
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons
• Bolillo rolls - 2
• Avocado - 1, sliced
• Tomato - 1, sliced
• Lettuce - 2 leaves

Steps

1. Preheat the oven to 200°C (400°F).
2. Finely chop the portobello mushrooms and sauté them in 1 tablespoon of olive oil over medium heat for about 5 minutes until softened.
3. In a mixing bowl, combine the sautéed mushrooms, grated zucchini, mashed black beans, cornmeal, minced garlic, cumin, chili powder, salt, and pepper. Mix well until fully combined.
4. Form the mixture into two patties, about 1.5 cm thick.
5. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until golden brown.
6. While the patties are cooking, slice the bolillo rolls in half and lightly toast them in the oven until crispy.
7. Assemble the tortas by placing each patty on the bottom half of the bolillo roll. Top with sliced avocado, tomato, and lettuce.
8. Cover with the top half of the roll and serve immediately.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.4 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with antioxidants from vegetables, supporting overall health.

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