Tortas de Chorizo Vegetal

Tortas de Chorizo Vegetal are a delightful vegetarian twist on a traditional Mexican breakfast, featuring spicy plant-based chorizo nestled in warm bolillo bread. Topped with fresh avocado and tangy salsa, these tortas are both satisfying and flavorful.

Ingredients

• Plant-based chorizo - 200 grams
• Bolillo rolls - 2 pieces
• Avocado - 1 medium, sliced
• Tomato - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh cilantro - 2 tablespoons, chopped
• Fresh lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Salsa of choice - for serving

Steps

1. In a skillet, heat the olive oil over medium heat and add the plant-based chorizo. Cook for about 5-7 minutes, stirring occasionally, until browned and heated through.
2. While the chorizo cooks, prepare the toppings by mixing the diced tomato, chopped red onion, cilantro, lime juice, salt, and black pepper in a bowl. Set aside.
3. Slice the bolillo rolls in half and toast them lightly on a griddle or in a toaster until golden brown.
4. Once the chorizo is cooked, assemble the tortas by placing a generous portion of chorizo on the bottom half of each bolillo roll.
5. Top the chorizo with sliced avocado and the tomato-onion-cilantro mixture.
6. Spread your favorite salsa on the top half of the bolillo roll, place it on top of the assembled torta, and press down gently.
7. Serve immediately with extra salsa on the side.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber from the chorizo and toppings.
• Contains healthy fats from avocado, promoting heart health.

Tags