3 pounds skinless boneless chicken breast
salt and pepper, to taste
3 avocados
2 red bell peppers
1 red onion
2 tomatoes
12 tortillas, 10 in. (24 cm)
3 pounds black bean spread (recipe follows)
1 cup black olives, sliced
2 bunches fresh cilantro, chopped
1 1/2 pounds cheddar cheese, grated
2 jalapeños, minced
BLACK BEAN SPREAD:
1 1/2 pounds black beans, soaked and drained
4 quarts water
4 ounces onion, diced
6 ounces tomatoes, diced
2 tablespoons cilantro, chopped
salt and pepper, to taste
1 teaspoon cumin
1 teaspoon chili powder
Servings: 12
1. Season the chicken breast with salt and pepper and grill or broil until done. Chill and cut into strips.
2. Peel the avocados and cut each into 12 slices. Clean the bell peppers and cut into strips. Slice the onions thinly. Dice the tomatoes.
3. To make each sandwich, place one tortilla on a cutting board and spread with approximately 4 ounces (120 grams) of Black Bean Spread.
4. Sprinkle 1/12 of the peppers, onions, tomatoes, olives, cilantro, cheese and jalapeños over the bean spread.
5. Top with 1/12 of the chicken.
6. Roll the tortilla around the ingredients tightly enough so that the sandwich will hold its shape. Cut the sandwich as desired for service.
Yield: 12 Sandwiches
To make the Black Bean Spread:
1. Combine the beans and the water, bring to a boil, reduce to a simmer and cook until tender, approximately 1 to 1 1/2 hours.
2. Add the remaining ingredients and simmer for 10 minutes.
3. Drain the beans, reserving the cooking liquid. Chill the beans and the liquid.
4. Purée the beans in a food processor, adding enough of the cooking liquid to make a soft, spreadable purée.
Yield: 3 pounds (1.3 kg)
salt and pepper, to taste
3 avocados
2 red bell peppers
1 red onion
2 tomatoes
12 tortillas, 10 in. (24 cm)
3 pounds black bean spread (recipe follows)
1 cup black olives, sliced
2 bunches fresh cilantro, chopped
1 1/2 pounds cheddar cheese, grated
2 jalapeños, minced
BLACK BEAN SPREAD:
1 1/2 pounds black beans, soaked and drained
4 quarts water
4 ounces onion, diced
6 ounces tomatoes, diced
2 tablespoons cilantro, chopped
salt and pepper, to taste
1 teaspoon cumin
1 teaspoon chili powder
Servings: 12
1. Season the chicken breast with salt and pepper and grill or broil until done. Chill and cut into strips.
2. Peel the avocados and cut each into 12 slices. Clean the bell peppers and cut into strips. Slice the onions thinly. Dice the tomatoes.
3. To make each sandwich, place one tortilla on a cutting board and spread with approximately 4 ounces (120 grams) of Black Bean Spread.
4. Sprinkle 1/12 of the peppers, onions, tomatoes, olives, cilantro, cheese and jalapeños over the bean spread.
5. Top with 1/12 of the chicken.
6. Roll the tortilla around the ingredients tightly enough so that the sandwich will hold its shape. Cut the sandwich as desired for service.
Yield: 12 Sandwiches
To make the Black Bean Spread:
1. Combine the beans and the water, bring to a boil, reduce to a simmer and cook until tender, approximately 1 to 1 1/2 hours.
2. Add the remaining ingredients and simmer for 10 minutes.
3. Drain the beans, reserving the cooking liquid. Chill the beans and the liquid.
4. Purée the beans in a food processor, adding enough of the cooking liquid to make a soft, spreadable purée.
Yield: 3 pounds (1.3 kg)
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