Craving a hearty and satisfying sandwich that’s plant-based and bursting with flavor? This Vegan Mexican Torta is the perfect addition to your collection of vegan recipe ideas. Filled with jackfruit carnitas, creamy refried beans, fresh veggies, and spicy jalapeños, this vegan twist on a classic Mexican sandwich delivers authentic taste in a cruelty-free way.
What Is a Mexican Torta?
A Mexican torta is a flavorful sandwich traditionally made with a crusty roll, beans, meat, cheese, and fresh vegetables. While “torta” means “cake” in Spanish, in Mexico, it’s a street-food favorite known for its rich, bold flavors.
This vegan version swaps meat with jackfruit carnitas and incorporates plant-based ingredients to maintain the authentic flavors of a traditional torta while fitting a vegan lifestyle.
Ingredients for Vegan Mexican Torta
For the Jackfruit Carnitas:
- 1 can jackfruit (drained and rinsed)
- ½ large onion, diced
- 1 tbsp neutral oil
- 2 tbsp soy sauce or tamari
- ½ tbsp maple syrup
- ½ tsp garlic powder
- 1–2 tbsp nutritional yeast
- 1 tsp chili powder (optional)
For the Torta:
- 4 bolillos, burger buns, or bread of choice
- 1–1½ cups refried beans (pinto or black beans)
- 1–2 avocados, sliced
- 4 pickled jalapeños
- ½ head lettuce
- 2 tomatoes, sliced
- 1 tbsp vegan mayo (optional)
Instructions: How to Make a Vegan Mexican Torta
Step 1: Prepare the Jackfruit Carnitas
Stovetop Method:
- Shred the jackfruit into bite-sized pieces and pat dry.
- Heat oil in a pan over medium heat, then sauté onions for 2–3 minutes.
- Add shredded jackfruit, garlic powder, nutritional yeast, and chili powder. Cook for 5–6 minutes.
- Stir in soy sauce and maple syrup, cooking for an additional 7–8 minutes until crispy.
Air Fryer or Oven Method:
- Air Fryer: Marinate jackfruit and air-fry at 350°F for 15 minutes, tossing halfway.
- Oven: Spread marinated jackfruit on a lined baking sheet and bake at 400°F for 15–20 minutes, stirring halfway.
Step 2: Assemble the Tortas
- Toast the bread with a light spread of vegan mayo.
- Spread ¼ cup refried beans on the bottom half of each roll.
- Layer with jackfruit carnitas, lettuce, tomato slices, avocado, and pickled jalapeños.
- Top with the other half of the roll and serve fresh!
Ingredient Substitutions for Vegan Mexican Torta
- Bread: Use French rolls or burger buns if bolillos aren’t available.
- Protein Alternatives: Replace jackfruit with soy-based chorizo, tofu, or sautéed mushrooms for variety.
- Gluten-Free Option: Use gluten-free bread or tortillas.
- Additional Veggies: Add red onions, bell peppers, or cilantro for more layers of flavor.
Tips for Perfect Vegan Tortas
- Rinse Jackfruit Thoroughly: Removing the brine ensures a neutral flavor.
- Get Crispy Carnitas: Pat jackfruit dry and cook until golden brown.
- Serve Immediately: Freshly assembled tortas offer the best flavor and texture.
Why This Recipe Works as an Authentic Vegan Option
Mexican cuisine is rooted in plant-based staples like beans, corn, and chilies. This Vegan Mexican Torta honors these traditions while making the dish accessible for vegans. By using jackfruit and other plant-based ingredients, this recipe captures the essence of an authentic Mexican sandwich in a modern, sustainable way.
Why You’ll Love This Vegan Recipe
This Vegan Mexican Torta combines crispy jackfruit carnitas, creamy refried beans, and fresh veggies to create a bold and satisfying sandwich. Whether you’re vegan or exploring plant-based options, this recipe is a must-try addition to your list of vegan recipe ideas. Perfect for lunch, dinner, or meal prep, it’s a delicious way to enjoy the flavors of Mexico.
Try it out and let us know what you think—¡buen provecho!