PREPARATION:
- Place chicken in single layer in shallow glass dish; sprinkle with cumin. Combine orange juice, 1/4 cup salsa, 1 tablespoon oil and garlic in small bowl; pour over chicken. Cover; marinate in refrigerator at least 2 hours or up to 8 hours, stirring mixture occasionally.
- Prepare grill for direct cooking.
- Drain chicken; reserve marinade. Brush green onions with remaining 2 teaspoons oil. Place chicken and green onions on grid. Grill, covered, over medium-high heat 5 minutes. Brush tops of chicken with half of reserved marinade; turn and brush with remaining marinade. Turn onions. Continue to grill, covered, 5 minutes or until chicken is no longer pink in center and onions are tender. (If onions are browning too quickly, remove before chicken is done.)
- Meanwhile, combine beans and remaining 2 tablespoons salsa in small saucepan; cook, stirring occasionally, over medium heat until hot.
- Place tortillas in single layer on grid. Grill, uncovered, 1 to 2 minutes per side or until golden brown. (If tortillas puff up, pierce with tip of knife or flatten by pressing with spatula.)
- Transfer chicken and onions to cutting board. Slice chicken crosswise into 1/2-inch strips. Cut onions crosswise into 1-inch-long pieces. Spread tortillas with bean mixture; top with lettuce, chicken, onions, cheese, avocado and tomato, if desired. Sprinkle with cilantro and serve with sour cream, if desired.