Recipe and photo courtesy of Avocados from Mexico
Makes 2 servings
8 oz. chicken cutlet, cooked & sliced
1 ea. Avocado From Mexico, pitted & peeled
½ t. salt
⅔ c. black beans, drained & rinsed
2 ea. hoagie rolls, sliced lengthwise
1 c. iceberg lettuce, shredded
1 ea. medium tomato, sliced
¼ c. pickled jalapeños, sliced
In a small bowl, mash avocado and season with salt.
In a separate small bowl, mash black beans.
Spread mashed avocado on both halves of each roll. On bottom half, layer with chicken, mashed black beans, lettuce, tomatoes, and jalapeños. Cover with top half of roll.