Now in season! Learn what makes our avocados so special & where to find them.

California Avocado Torta

California Avocado Torta
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 1

1 ciabatta roll
2 Tbsp. Black Bean Puree (recipe follows)
1/2 cups baby arugula
2 slices heirloom tomato
1/2 Fresh California Avocado, peeled, seeded, sliced*
2 Tbsp. queso fresco
2 tsp. Chipotle Mayonnaise (recipe follows)
As needed Black Bean Puree(Yield: 3 Tbsp.)
1/4 cups black beans, drained and rinsed
1 Tbsp. olive oil
As needed Kosher salt to taste
As needed Chipotle Mayonnaise(Yield: 1/3 cup)
1/4 cups mayonnaise
1 Tbsp. chipotle in adobo
1 tsp. minced red onion
1/2 tsp. minced cilantro stems
4/5 tsp. lime juice
1/5 tsp. paprika
As needed Pinch cayenne pepper
As needed Kosher salt to taste

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.

Recipe Tags

About the author


3 reviews

Recent pages: