Avocado and Chicken Tortas
Recipe courtesy of Hass Avocados from Mexico.
1 fully ripened Hass Avocado
2 (6-inch) sandwich rolls, halved
Salt and ground black pepper to taste
8 ounces grilled chicken breast, sliced
1 cup shredded iceberg or romaine lettuce
1 tomato, sliced
2/3 cup mashed black beans - divided use
1/4 cup pickled jalapeño pepper slices
- Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon. In a small bowl, mash avocado.
- To Assemble Tortas: Scoop out the middle of the roll. Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper.
- On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices. Firmly press tops of rolls on tortas.
Makes 2 servings.
Recipe and photograph courtesy of Hass Avocados from Mexico; mexhassrecipes.com.