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Recipes / Main Dishes

Tex Mex Torta with Chicken, Avocado and Black Bean Corn Relish

Posted June 04, 2014


Makes 4 Servings

  • Herb Grilled Chicken Breast
  • 1-7/8 tbsp. fresh basil, chopped
  • 2/3 tsp. fresh rosemary, chopped
  • 1-3/8 tsp. fresh chives, chopped
  • 1/8 tsp. ground black pepper
  • 4 boneless, skinless chicken breasts (4 oz. each)
  • 1-3/8 tsp. olive oil (or canola oil, 25/75 blend)
  • 1-3/8 tsp. fresh thyme, minced

  • Black Bean Corn Relish
  • 1-1/8 oz. canned black beans, drained and rinsed
  • 1-1/8 oz. whole kernel frozen corn, drained
  • 3/4 tsp. extra virgin olive oil
  • 3/8 tsp. lime juice
  • 1-1/8 tsp. fresh cilantro, chopped

  • Torta
  • 4 whole-wheat sandwich thins (1.5 oz. each, 100% whole wheat)
  • 4 leaves of fresh Romaine lettuce
  • 4 fresh tomatoes, sliced
  • 2 avocados, cut in half with seeds removed


Herb Grilled Chicken Breast

  • In a large bowl, toss the chicken with olive oil, pepper and herbs.
  • Grill the chicken breasts on one side, turn over and heat until internal temperature is 165 degrees and juices run clear.

Black Bean Corn Relish

  • Place 3/4 of the black beans, the lime juice and olive oil in a food processor and puree until smooth.
  • Pour pureed beans into a mixing bowl, add remaining black beans, corn and fresh cilantro, stirring to combine.

Preparing the Torta

  • Split the sandwich thins and place lettuce and 2 tbsp. of the black bean corn relish and tomato on one half.
  • Slice chicken into thin slices on a bias and add 4 oz. to the other half of the sandwich bun. Add 1 tbsp. of avocado and serve.

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Contributor: Denis Callinan, Executive Chef, UVA Health System Fit Fridays Recipe