1 ciabatta roll

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2 Tbsp. Black Bean Puree (recipe follows)

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1/2 cup Baby Arugula

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2 slices heirloom tomato

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1/2 Fresh California Avocado, peeled, seeded, sliced*

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2 Tbsp. queso fresco

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2 tsp. Chipotle Mayonnaise (recipe follows)

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1/4 cup black beans, drained and rinsed

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1 Tbsp. olive oil

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As needed kosher salt to taste

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1/4 cup mayonnaise

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1 Tbsp. chipotle in adobo

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1 tsp. minced red onion

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1/2 tsp. minced cilantro stems

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3/4 tsp. lime juice

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1/8 tsp. Paprika

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As needed Pinch cayenne pepper

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As needed kosher salt to taste

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*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.