6 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can corn, drained
1/2 cup coarsely chopped red onion
1 tomato, chopped
2 cups shredded lettuce
8 ounces hot pepper cheese, shredded (about 2 cups)
In small bowl, combine 2 tablespoons of the oil with 1/2 teaspoon of the cumin
and the chili powder. Brush on both sides of each flour tortilla. Place directly
on grid over medium-hot coals. Grill for 1 to 2 minutes per side, until tortillas
are golden brown and crisp. If tortillas begin to bubble up, pierce surface to flatten.
Remove tortillas from heat and cool completely.
In medium bowl, whisk together remaining 3 tablespoons oil and vinegar. Stir
in salsa, remaining 1/2 teaspoon cumin and salt; reserve 3/4 cup for dressing.
Place chicken on grid over medium-hot coals. Grill for 10 to 12 minutes, turning
and basting occasionally with salsa mixture, until chicken is no longer pink.
Cut chicken into strips. In medium bowl, toss together beans, corn, onion, tomato and
To assemble, place crisped tortilla on plate. Top with shredded
lettuce, 1 cup of bean mixture, 1 sliced chicken breast and shredded cheese.