Avocado and Chicken Tortas

Recipe courtesy of Hass Avocados from Mexico.

Recipe Ingredients:

1 fully ripened Hass Avocado
2 (6-inch) sandwich rolls, halved
Salt and 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 use
1/4 cup pickled jalapeño pepper slices

Cooking Directions:

1. 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.
2. To Assemble Tortas: Scoop out the middle of the roll. Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper.
3. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices. Firmly press tops of rolls on tortas.

Makes 2 servings.

Recipe and photograph courtesy of Hass Avocados from Mexico; mexhassrecipes.com.