Photo: California Avocado Commission

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 salt

Chipotle Mayonnaise (yields 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
1/8 tsp. paprika
pinch of cayenne pepper
to taste, kosher salt

For black bean puree: Place black beans and olive oil in food processor and process until a smooth puree forms. Add salt to taste.

For chipotle mayonnaise: 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 bottom half of the roll. Layer with arugula, tomato slices and avocado slices. Sprinkle queso fresco on top of avocado slices. Spread 2 tsp. of chipotle mayonnaise on top half of the roll. Close sandwich and serve.