Recipe of the Week
California Avocado Torta
Recipe by Executive Chef Chris Mortenson, La Condesa Napa Valley, St. Helena CA; provided by the California Avocado Commission, for foodservice use.
1 ciabatta roll
2 Tbsp. Black Bean Puree (recipe follows)
½ cup baby arugula
2 slices heirloom tomato
½ Fresh California Avocado, peeled, seeded, sliced*
2 Tbsp. queso fresco
2 tsp. Chipotle Mayonnaise (recipe follows)
The Black Bean Puree
Makes 3 Tbsp.
¼ cup black beans, drained and rinsed
1 Tbsp. olive oil
Kosher salt to taste
Place black beans and olive oil in a food processor and process until a smooth purée. Add salt to taste.
The Chipotle Mayonnaise
Makes 1/3 cup
¼ cup mayonnaise
1 Tbsp. chipotle in adobo
1 tsp. minced red onion
½ tsp. minced cilantro stems
¾ tsp. lime juice
⅛ tsp. paprika
Pinch cayenne pepper
Kosher salt to taste
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:
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.
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.
To recalculate ingredients for more sandwiches, visit www.californiaavocado.com/recipe-details/view/31734/california-avocado-torta
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