California Avocado Torta
| Serves | 1 |
|---|---|
| Ingredients | Vegetables, Bread |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | American |
Treat yourself to a healthy, flavorful sandwich. With avocados, tomatoes and baby arugula, this sandwich is full of veggies in every bite.
Ingredients
2 tbsp. Black Bean Puree
(recipe follows)
2 tsp. Chipotle Mayonnaise
(recipe follows)
1 ciabatta roll
½ cup baby arugula
2 slices heirloom tomato
½ fresh California avocado, peeled, pitted, sliced
2 tbsp. queso fresco
Black Bean Puree
¼ cup black beans, drained and rinsed
1 tbsp. olive oil
Kosher salt, to taste
Chipotle Mayonnaise
1 tbsp. chipotle in adobo
1 tsp. minced onion
½ tsp. minced cilantro stems
¾ tsp. lime juice
1/8 tsp. paprika
Pinch cayenne
¼ cup mayonnaise
Kosher salt, to taste
Steps
- Prepare Black Bean Puree and Chipotle Mayonnaise; reserve.
- Split ciabatta roll in half. Spread 2 tbsp. black bean puree on bottom half. Layer with arugula, tomato and avocado. Sprinkle queso fresco on top of avocado.
- Spread 2 tsp. chipotle mayonnaise on roll top. Close sandwich and serve.
Black Bean Puree
- Combine beans and olive oil in food processor; process to form a smooth puree. Add salt to taste.
Chipotle Mayonnaise
- Place first six ingredients in blender; blend until smooth. Transfer to bowl and fold in mayonnaise. Add salt to taste.