Black Bean & Cheese Tortas with Roasted Broccoli & Lime Sour Cream

Black Bean & Cheese Tortas

with Roasted Broccoli & Lime Sour Cream

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
  • View All
    Nutrition Label
    Download

Tonight, we’re making Southwest-inspired tortas, or pressed sandwiches, loaded with zesty veggies. At their heart are creamy black beans and sautéed spinach and onion seasoned with a blend of smoky Mexican spices—all tied together with cooling sour cream. Shredded Monterey Jack adds a cheesy layer that melts beautifully as the tortas are pressed in the pan to achieve a perfect golden exterior.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stems. Cut the broccoli into small pieces. Peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the beans. Roughly chop the peppers. Quarter the lime. Halve the rolls. Grate the cheese on the large side of a box grater.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the vegetables:
3 Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the garlic and spice blend. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans, spinach, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and smashing the beans with the back of a spoon, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

Finish the vegetables & assemble the tortas:
4 Finish the vegetables & assemble the tortas:

Add the peppers, the juice of 2 lime wedges, and half the sour cream to the pan; stir to thoroughly combine. Season with salt and pepper to taste. Place the rolls on a work surface. Evenly divide the finished vegetables among the roll bottoms. Top with the cheese. Season with salt and pepper. Complete the tortas with the roll tops. Rinse and wipe out the pan.

Cook the tortas:
5 Cook the tortas:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; halve the tortas on an angle.

Make the lime sour cream & serve your dish:
6 Make the lime sour cream & serve your dish:

While the tortas cook, in a bowl, combine the remaining sour cream and the juice of the remaining lime wedges. Season with salt and pepper to taste. Divide the cooked tortas and roasted broccoli among 4 dishes. Drizzle the broccoli with the lime sour cream. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stems. Cut the broccoli into small pieces. Peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the beans. Roughly chop the peppers. Quarter the lime. Halve the rolls. Grate the cheese on the large side of a box grater.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the broccoli:
Cook the vegetables:
3 Cook the vegetables:

While the broccoli roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the garlic and spice blend. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans, spinach, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally and smashing the beans with the back of a spoon, 2 to 3 minutes, or until slightly thickened. Turn off the heat.

4 Finish the vegetables & assemble the tortas:

Add the peppers, the juice of 2 lime wedges, and half the sour cream to the pan; stir to thoroughly combine. Season with salt and pepper to taste. Place the rolls on a work surface. Evenly divide the finished vegetables among the roll bottoms. Top with the cheese. Season with salt and pepper. Complete the tortas with the roll tops. Rinse and wipe out the pan.

Finish the vegetables & assemble the tortas:
Cook the tortas:
5 Cook the tortas:

In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the tortas. Place a heavy-bottomed pot (or pan) on top of the tortas and press down. Cook, occasionally pressing down on the pot, 2 to 3 minutes per side, or until lightly browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; halve the tortas on an angle.

6 Make the lime sour cream & serve your dish:

While the tortas cook, in a bowl, combine the remaining sour cream and the juice of the remaining lime wedges. Season with salt and pepper to taste. Divide the cooked tortas and roasted broccoli among 4 dishes. Drizzle the broccoli with the lime sour cream. Enjoy!

Make the lime sour cream & serve your dish: