Trace Barnett's Open Face Chicken & Black Bean Tortas, Friday, April 21, 2017

Event planner and blogger Trace Barnett made Open-Face Chicken & Black Bean Tortas and gave tips for entertaining on Cinco de Mayo. For more recipes and party planning tips, visit Trace's website at


2 cups purple cabbage, shredded
1 cup shredded chicken
3 small radishes, thinly sliced
2 tablespoons fresh lime juice
2 teaspoons hot sauce
1/2 cup kernel corn
1/2 cup black beans, washed & drained
3 heaping tablespoons cilantro, chopped
4-6 sandwich mini rolls, sliced
2/3 cup refried black beans
1 avocado chopped
1 ripe tomato, seeded & chopped
1/4 cup goat cheese, crumbled
Salt & ground black pepper to taste


1. In a medium bowl, combine cabbage, chicken, radishes, corn, beans, and cilantro. Drizzle with lime juice and hot sauce. Add salt and pepper to taste. Stir well to combine. Set aside.
2. Slice sandwich rolls and use fingers to remove some of the soft inside to accommodate filling. Toast rolls in a warm oven.
3. After the rolls are toasted, spoon an ample amount of refried black beans into the hollow space for the filling. Top with chicken and cabbage mixture. Finish tortas by sprinkling with tomato, avocado, and goat cheese.

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