California Avocado season has ended.

California Avocado Torta

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California Avocado Torta



Serves: 1

1 ciabatta roll
2 Tbsp. Black Bean Puree (recipe follows)
1/2 cup 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 cup 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 cup mayonnaise
1 Tbsp. chipotle in adobo
1 tsp. minced red onion
1/2 tsp. minced cilantro stems
3/4 tsp. lime juice
1/8 tsp. Paprika
As needed Pinch cayenne pepper
As needed kosher salt to taste

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Executive Chef Chris Mortenson, La Condesa Napa Valley, St. Helena CA


(5 Ratings)