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

Black Bean & Cheese Tortas

with Roasted Broccoli & Lime Sour Cream

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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 Plans
  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
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

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:
Browse Steps
1 of 6