Tijuana Torta Name: Michelle S Base: Camp Pendleton Recipe: Ingredients: 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 Directions: 1. Mash beans, salsa, jalapeño 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.