Healthy Family Meal from EatingWell.com!!!

This counteracts the Arby's coupon that I just posted. I found this recipe at www.eatingwell.com and it sounds delicious!

NUTRITION PROFILE:
High Fiber | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy
VIEW COMPLETE NUTRITION GUIDELINES »
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it’s filled with mashed spiced black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey Jack cheese onto the bean side of the sandwich. Serve with: Grilled corn on the cob or Spanish rice.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 15-ounce can black beans or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
1/2 teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage

1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. 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.

NUTRITION INFORMATION: Per serving: 354 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 60 g carbohydrate; 17 g protein; 17 g fiber; 682 mg sodium; 639 mg potassium.
Nutrition bonus: Folate & Vitamin C (29% daily value), Potassium (18% dv), Iron (15% dv).
3 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat

TIP: Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

MAKE AHEAD TIP: Cover and refrigerate the bean mixture (Step 1) for up to 3 days.