- 2 tablespoons olive oil
- 1 red onion, chopped
- 2 large jalapeño chilies, seeded but not deveined, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 16-ounce cans black beans, rinsed, drained
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken breasts, skinned, cut into 3/4-inch pieces
- 1 1/2 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 4 cups sliced romaine lettuce
- 1 medium head radicchio, sliced
- 1/2 cup fresh cilantro leaves
- Vegetable oil
- 6 corn tortillas
- 1/4 cup olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons (about) water
- 1/2 pound goat cheese, crumbled
- Avocado Salsa
- 6 fresh cilantro springs
- Heat olive oil in heavy medium saucepan over medium-low heat. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans and lime juice. Cook until heat through, stirring and mashing beans slightly with spoon, about 4 minutes. (Can be prepared 1 day ahead. Cover and chill.)
- Heat oil in heavy large skillet over high heat. Add chicken and sprinkle with salt and pepper. Stir until almost cooked through, about 3 minutes. Add chili powder and cumin and stir until cooked through, about 30 seconds. Remove from heat.
- Combine first 3 ingredients in large bowl.
- Add oil to depth of 1/4 inch to heavy medium skillet. Heat over medium-high heat until just beginning to smoke. Add tortilla and cook until crisp, abut 30 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Add 1/4 cup olive oil to salad; toss Season with salt and pepper. Add 1 tablespoon lime juice; toss. Rewarm beans over medium-low heat, stirring and thinning slightly with water. Place 1 tortilla on each plate. Spread with beans. Sprinkle with cheese. Top with salad, then chicken, salsa and cilantro.