California Avocado Torta

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Serves: 1
  ciabatta roll
Tbsp.  Black Bean Puree (recipe follows)
1/2  cup  Baby Arugula
  slices heirloom tomato
1/2    Fresh California Avocado, peeled, seeded, sliced*
Tbsp.  queso fresco
tsp.  Chipotle Mayonnaise (recipe follows)
    Black Bean Puree (Yield: 3 Tbsp.)
1/4  cup  black beans, drained and rinsed
Tbsp.  olive oil
  As needed  kosher salt to taste
    Chipotle Mayonnaise (Yield: 1/3 cup)
1/4  cup  mayonnaise
Tbsp.  chipotle in adobo
tsp.  minced red onion
1/2  tsp.  minced cilantro stems
3/4  tsp.  lime juice
1/8  tsp.  Paprika
  As needed  Pinch cayenne pepper
  As needed  kosher salt to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Black Bean Puree:

  1. Place black beans and olive oil in a food processor and process until a smooth purée. Add salt to taste.

Chipotle Mayonnaise:

  1. Place all ingredients except mayonnaise in a blender or food processor and blend until smooth. Transfer mixture to a bowl and fold in mayonnaise until well combined. Add salt to taste.

To Assemble:

  1. Slice the ciabatta roll in half. Spread the black bean puree evenly on the bottom half of the roll. Layer with arugula, tomato slices, and then the avocado slices. Sprinkle the queso fresco on top of the avocado slices.
  2. Spread 2 teaspoons of chipotle mayonnaise on the top half of the roll. Close sandwich and serve.

*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.

Chris Mortenson

ExecutiveChef Chris Mortenson, La Condesa Napa Valley, St. Helena CA

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