Avocado and Chicken Tortas Recipe

Avocado and Chicken Tortas Recipe

• 1 fully ripened Mexican avocado
• 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
• Salt and freshly 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
• 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: 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.

Yield: 2 Avocado and Chicken Tortas Sandwiches