Ingredients:
2 tablespoons olive oil
1 red onions, chopped
2 large jalapeno chiles, 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 lbs boneless chicken breasts, skinned,cut into 3/4 inch pieces
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
4 cups sliced romaine lettuce
1 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 water ( about)
1/2 lb goat cheese, crumbled
1/2 cup guacamole (optional)
6 sprigs fresh cilantro
Directions:
Make beans:.
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 heated through, stirring and mashing beans slightly with spoon, about 4 minutes.
(Can be prepared 1 day ahead. Cover and chill.).
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.
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.
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, guacamole and cilantro.
Servings: 6
Time preparation: 55 min.
Time total: 55 min.