River Road Burritos With Avocado Salsa

Preparation : Heat 2 tablespoons oil in a saucepan over medium heat. Add 1 cup onion and saute until tender, about 8 minutes. Add 3 tablespoons chilies, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1 teaspoon salt. Stir in beans and 2 tablespoons lime juice. Cook and stir, mashing beans slightly with a spoon until heated through, about 4 minutes. Remove from heat. Heat 2 tablespoons oil in a large skillet over high heat. Add chicken and cook until almost cooked through, about 3 minutes. Stir in 1 1/2 teaspoons chili powder and 3/4 teaspoon cumin. Cook for 2 more minutes. Remove from heat. To make avocado salsa, combine avocado, tomato, 1/2 cup onion, 3 tablespoons green chilies, 2 tablespoons oil, 1/2 teaspoon salt and 2 tablespoons lime juice. Chop 1/4 cup cilantro leaves and stir in. Set aside. To assemble the burritos, wrap tortillas in foil and bake at 325 until warm, about 5 minutes. Combine lettuce, 1/4 cup whole cilantro leaves, 2 tablespoons oil and 2 tablespoons lime juice. Season with salt and pepper and toss. Place tortillas on a flat surface and spread with 1/2 cup bean mixture. Sprinkle with 2 tablespoons goat cheese*, 2/3 cup lettuce mixture, 1/3 cup chicken, and roll up. Place each burrito seam side down and top with avocado salsa. * I have substituted Monterey jack cheese.