1 1/2 cups cups shredded, roasted chicken

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3/4 cup canned black beans, drained

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1 bunch bunch green onions, white and light green parts only, thinly sliced

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1 bunch cilantro, roughly chopped

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3 Tbsp. minced, canned chipotle chiles

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2 Tbsp. red wine vinegar

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1 Tbsp. extra virgin olive oil

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1 tsp. salt

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1/2 tsp. freshly ground black pepper

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1 1/2 cups grated Mexican manchego cheese

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1 cup grated panela cheese

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1/2 cup grated cotija cheese

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4 10-inch flour tortillas

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2 Tbsp. unsalted butter, melted

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1 1/2 ripe, Fresh California Avocados, seeded, peeled and cut into 1/4-inch slices

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1 ripe Fresh California Avocados, seeded, peeled and quartered

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1/2 cup light sour cream

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1 lime, juiced

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1/2 orange, juiced

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As needed Salt and freshly ground black pepper, 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.