Crunchy Lime Avocado Tortas

These tasty tortas are a great summer barbeque dish for a large crowd (or yourself!)

  • Serves 2


  • 1 large avocado, pitted and sliced
  • Handful of Thin & Crispy – Twist of Lime Chips, crunched
  • ¼ cup freshly grated parmesan cheese
  • 1 tbsp nutritional yeast (optional)
  • Sea salt & pepper, to taste
  • ½ cup Mexicana Salsa (Medium)
  • ½ cup black beans
  • Greens of choice (we used butter lettuce)
  • Roasted red pepper (from a jar will save you time!)
  • Cheese of choice (cotija for traditional – we used brie)
  • 2 fresh whole grain buns


  1. Preheat oven to 350° F. In a small bowl, combine crushed chips, parmesan, nutritional yeast (if using), sea salt and pepper.
  2. Coat avocado slices with the crushed mixture, pressing in to ensure it adheres. Once slices are covered, transfer to a lined baking sheet and bake for 20 minutes (flipping avocado slices halfway through).
  3. In another small bowl, combine salsa and black beans, mashing the mixture with a fork as you go. Set aside.
  4. Once avocado is out of the oven, allow to cool while building your sandwiches. Slice buns in half and scoop out some of the excess bread to give your fillings more space. Spread the salsa and black bean mixture onto one or both slices of the bun followed by cheese, roasted red pepper, avocado slices and lettuce.