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

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.
2. In a small bowl, mash avocado.
3. To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly. Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices. Firmly press tops of rolls on tortas.

Make 2 sandwiches

Approximate Nutrients Per Serving :

Calories                     400

Calories from Fat        70

Total Fat                   8 g

Saturated Fat             3.0 g

Cholesterol                 18.6 mg

Sodium                      804.4 mg

Total Carbohydrate      52g

Dietary Fiber              12g

Sugars                       1.2 g

Protein                      16.2 g