1 tsp. canola oil

---

1/2 medium onion, chopped

---

2 cloves garlic, minced

---

1 medium chipotle pepper, seeded and minced

---

3/4 tsp. ground cumin

---

1/4 tsp. kosher salt

---

1/4 tsp. freshly ground black pepper

---

1 cup canned black beans, drained and rinsed

---

1 cup cooked brown rice

---

1 1/2 tsp. fresh lime juice

---

3 Tbsp. panko bread crumbs

---

3 Tbsp. minced cilantro

---

1 Tbsp. canola oil

---

Creamy California Avocado Sauce (see make-ahead recipe below)

---

8 whole wheat dinner rolls, cut in half

---

2 Roma tomatoes, sliced

---

---

---

1 ripe, Fresh California Avocados, seeded, peeled and diced

---

1/4 cup minced cilantro

---

2 Tbsp. nonfat plain Greek yogurt

---

1 Tbsp. fresh lime juice

---

1 Tbsp. olive oil

---

1/2 small chipotle pepper, chopped

---

1/8 tsp. salt

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.