Mexican-style Torta with creamy salsa

1 15 oz. can black beans, or pinto beans rinsed and drained
1/3c. 3 Tb Prepared Mexican salsa recipe

1/2 tsp ground cumin
1 c. prepared perfect guacamole recipe
1 16- to 20-inch-long baguette
1 1/2 c. shredded romaine lettuce
3/4 c. vegenaise
1 tsp onion powder
2 Tbsp Fresh parsley chopped
2 Tbsp Fresh chives chopped


Mash beans, 3 Tbsp. salsa and cumin in a small bowl. In a separate bowl combine vegenaise, 1/3 cup prepared Mexican salsa, onion powder, parsley and chives. 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, guacamole and lettuce evenly among the sandwiches. Cut each in half and serve. Creamy salsa mix can be served with the Torta or on the side in a small dipping dish.

Melody Prettyman