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California Avocado Torta

California Avocado Torta
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 1

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

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More


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.

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