Tortas Ahogadas Vegetarianas

Tortas Ahogadas Vegetarianas are a delicious twist on the classic Mexican sandwich, featuring crispy bread filled with a flavorful medley of roasted vegetables and smothered in a rich, spicy tomato sauce. This vegetarian version offers a satisfying and hearty snack that is both comforting and vibrant.

Ingredients

• Bolillo rolls - 2
• Zucchini - 100 grams, diced
• Bell pepper (red or yellow) - 100 grams, diced
• Mushrooms - 100 grams, sliced
• Onion - 50 grams, chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Tomatoes - 300 grams, chopped
• Vegetable broth - 200 ml
• Chili powder - 1 teaspoon
• Lime - 1, for serving
• Fresh cilantro - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. In a skillet, heat the olive oil over medium heat and add the onions and garlic. Sauté until softened, about 2-3 minutes.
3. Add the diced zucchini, bell pepper, and mushrooms to the skillet. Season with cumin, smoked paprika, salt, and black pepper. Cook for about 5-7 minutes until the vegetables are tender.
4. In a separate pot, combine the chopped tomatoes, vegetable broth, chili powder, and a pinch of salt. Simmer for 10 minutes until it thickens slightly.
5. While the sauce is simmering, slice the bolillo rolls in half and place them on a baking tray. Toast in the oven for about 5 minutes until lightly crispy.
6. Once the vegetables are ready, fill each bolillo half with the vegetable mixture.
7. Pour the tomato sauce generously over each stuffed bolillo.
8. Serve immediately, garnished with fresh cilantro and lime wedges.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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