For beans, chop onion

Trim stem ends off chilies and scoop out seeds and membrane

Finely dice

Saute the onion and chilies in oil in a medium saucepan over medium heat until tender, about 8 minutes

Add chili powder and cumin and then beans and lime juice

Cook until heated through, stirring and mashing beans slightly with a spoon, about 4 minutes. For chicken, trim and cut into large dice

Heat vegetable oil in a medium nonstick skillet over medium high heat

Toss chicken with chili powder, cumin, salt and pepper and add to skillet

Toss until cooked through

Remove from heat

For salad, cut lettuce across into thin shreds

Just before serving toss lettuce with cilantro, oil and lime juice

Season to taste with salt and pepper

Cut tortillas in half and then crosswise into 1-inch strips

Fry tortillas strips in oil until crisp

Drain well on paper towels

To assemble, arrange tortillas on six plates

Spoon beans over and top with goat cheese

Mound salad on top and then chicken, salsa and a sprig of cilantro for each.