Tijuana Torta - cooking recipe

Ingredients

15 ounces black beans or 15 ounces pinto beans, rinsed & drained
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeno pepper (more if you like the extra zing)
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced red onions
1 tablespoon lime juice
1 whole wheat baguette (16-inch-20-inch long)
1 1/3 cups shredded green cabbage
salt, if needed

Preparation

Mash beans, salsa, jalapeno and cumin in a small bowl.
Mash avocado, onion and lime juice in another small bowl.
Cut baguette into 4 equal lengths.
Split each piece in half horizontally.
Pull out most of the soft bread from the center so you're left with mostly crust.
Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches.
Cut each in half and serve.