Tuesday: Pork Guac Torta

Side Option: Baked Fries

Recipe adapted from Cooking Light

Personal Note: So if you want to get real authentic, go to your local panaderia (Mexican bakery) and acquire some torta bread or really any bread you want to transform into awesomeness. It’s like Spanish magic, Spa-magic, ole!!

Plan of Attack:

1. Preheat broiler

2. Cook pork

3. Prepare bean mixture

4. Construct sandwiches

Ingredients for 4:

2 tsp olive oil

1 tsp ground cumin

¼ tsp salt

4 boneless center-cut pork loin chops (OR we used breakfast chops a little less meat, a lot less $)

4 torta rolls (or whole grain French bread cut on a diagonal)

½ C canned pinto beans, rinsed and drained

2 Tbsp salsa

½ C shredded Monterey Cheese

1 large tomato cut into 8 slices

1 peeled avocado cut into 8 slices

¼ yellow onion cut into rings

1 Jalapeno, seeded and thinly sliced (optional)

Instructions:

1. Preheat broiler
2. Heat oil in large nonstick skillet over medium-high heat. Combine cumin and salt, sprinkle over pork.
3. Add pork to pan; cook 2 minutes on each side or until done; let stand for 5 minutes; cut into thin slices
4. Hollow out insides of cut bread slices (to make room for our sandwich stuffing). Place bread halves, cut sides up, on a baking sheet and broil for 2 minutes or until golden. (Not time for a siesta! They will burn quickly!)
5. Place beans in a bowl and mashed them with a fork or pastry blender until is reached desired smoothness. Mix in salsa
6. Spoon bean mixture into the bottom half of the bread, top with reserved pork, cheese, onion, tomato and avocado (and optional jalapeno).
7. Top with other bread slice
8. Enjoy!

Nutritional Info, per 1 torta:

441 calories

45.2 g total fat (5.2saturated)

66 mg cholesterol

46.9 g carbohydrates

4.2 g fiber

30 g protein