From: Executive chef Chris Mortenson, La Condesa Napa Valley, St. Helena, CA. Yield: 1 serving. 1 ciabatta roll 2 Tbsp. black bean puree (recipe follows) ½ cup baby arugula 2 slices heirloom tomato ½ avocado, peeled, seeded, sliced (large avocados, about 8 oz., are recommended) 2 Tbsp. queso fresco 2 tsp. chipotle mayonnaise (recipe follows) Black Bean Puree (yields 3 Tbsp.): ¼ cup black beans, drained and rinsed 1 Tbsp. olive oil to taste, kosher ...

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