Avocado and 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 jalapeño pepper slices

Procedures:

1.Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife
2.Blade to remove; scoop out pulp with a spoon.

3.In a small bowl, mash avocado.

4.To assemble tort as: Spread mashed avocado on cut sides of rolls, dividing evenly.


5.Sprinkle with Salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and Jalapeno pepper slices.

6.Firmly press tops of rolls on tetras’ s on tortas.