Ingredients

• 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

Instructions

1. 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.)
2. Make chicken: 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.
3. 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.
4. Make Salad: 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.
5. Combine first 3 ingredients in large bowl.
6. 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.
7. 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.