Mexican avacado n chicken tortas

  Avocado and Chicken Tortas

Ingredients

• 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 jalapeÒo pepper slices 

 Prepration

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 

jalapeÒo pepper slices. Firmly press tops of rolls on tortas. 

Yield: 2 sandwiches