– 1 (15 ounce) can black beans, rinsed and drained – ¾ cup medium-hot salsa – ½ cup chopped fresh cilantro – 1 tablespoon lime juice – 2 tablespoons chili powder – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon brown sugar – ¼ teaspoon cayenne pepper – 1 tablespoon olive oil
In a bowl, combine black beans, salsa, 1/2 cup cilantro, and lime juice.
Rub chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil over chicken breasts after mixing in a bowl.
Cook chicken breasts for 10–12 minutes per side on a hot grill until no longer pink in the center and juices run clear. An instant-read thermometer in the center should read 165 degrees F (74 degrees C). While chicken cooks, grill tortillas until lightly browned on each sides, 3–5 minutes.
Slice tortillas into short strips on a cutting board and set aside. Cut chicken into long pieces.
Chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado on lettuce in a salad bowl. Serve with lime wedges and sour cream.