Crispy Baked Avocado Tortas

Ingredients

The crispy baked avocados

• ½ cup unflavored soy or almond milk
• 2 tablespoons cornstarch
• 2 tablespoons ground flaxseed
• 2 tablespoons olive oil
• 1 cup panko breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ to ¼ teaspoon cayenne pepper
• 2 ripe avocados sliced into ½ inch thick strips

The roasted poblano peppers

• 2 poblano peppers seeded and quartered
• 1 tablespoon olive oil

The black bean spread

• 1 14-ounce can black beans, rinsed and drained
• 2 cloves garlic
• 2 tablespoons lime juice
• 1 ½ teaspoons ground cumin
• to taste salt and pepper

For serving

• 4 bolillo or telera rolls or 1 French baguette cut into 4 sections, sliced open
• 4 large green leaf lettuce leaves

Instructions

Nutrition Facts (estimated)