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Sourdough torta

Sourdough torta


A torta is a Mexican take on a sandwich, with colourful layers and flavours

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1793kj 431kcal
  • Fat
    Med 28%
  • Saturates
    Med 28%
  • Sugar
    Low 28%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 50g


  • 1 tbsp Co-op olive oil
  • 1 clove garlic, crushed
  • 220g can kidney beans, drained and rinsed
  • 1 tsp chilli powder
  • 1 heaped tbsp Co-op Irresistible caramelised red onion chutney
  • 2 tbsp reduced fat mayonnaise
  • 15g Co-op Irresistible Somerset mature Cheddar, grated
  • 1/2 little gem lettuce
  • 2 tomatoes, sliced
  • 1/2 small avocado, sliced


  1. Heat the olive oil in a frying pan over a low heat and add the garlic and kidney beans, lightly crushed with a fork, a large pinch chilli powder, the chutney and a squeeze of lime
  2. Heat for about 5 mins, stirring occasionally
  3. Toast 4 slices Co-op sourdough bread
  4. In a bowl, stir the mayonnaise together with the Cheddar
  5. Put 2 slices of toast on a board and spread half the mayonnaise mixture over each
  6. Slice the lettuce and arrange on top, followed by sliced tomatoes and avocado
  7. Spoon over the kidney bean mixture and top with the remaining slices of toast
  8. Secure your sandwiches with wooden skewers, if you like, and serve

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