Black Bean-and-Chicken Tostadas

Ingredients

• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 4 (4-ounce) skinned, boned chicken breast halves
• Cooking spray
• 6 (6-inch) corn tortillas
• 1 (15-ounce) can black beans, drained
• 1 tablespoon Dried-Chile Purée
• 3/4 cup Tomatillo Purée
• 1/3 cup chopped green onions

Preparation

1. Preheat grill or broiler.
2. Combine chili powder and salt; rub over both sides of chicken. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Cool slightly, and coarsely chop.
3. Preheat oven to 350°.
4. Place tortillas directly on middle rack in oven. Bake at 350° for 7 minutes (tortillas should be slightly pliable). Mash beans in a microwave-safe bowl to desired consistency; stir in Dried-Chile Purée. Microwave at high 30 seconds or until hot. Divide bean mixture evenly among tortillas; top with chicken. Spoon 2 tablespoons Tomatillo Purée over chicken; sprinkle each with about 1 tablespoon onions.