Black Bean Chicken Tostadas

I made these tonight to use up our leftover rotisserie chicken.

30 ounces canned black beans (2 cans)
1 jalapeno pepper -- diced
3 cloves garlic -- minced
1 teaspoon salt
1/2 cup green onion -- sliced
3 tablespoons fresh lime juice
2 tablespoons fresh cilantro -- chopped
1 teaspoon cumin
4 tostada shells
4 cups iceberg lettuce -- sliced thin
8 Boneless Skinless Chicken Tenderloins
4 tomatoes -- diced
2 avocados -- diced
1 cup cheddar cheese -- shredded

Cook chicken in medium-high skillet until juices run clear. Keep warm.

Slightly drain the beans and pour into a large mixing bowl. Add the next seven ingredients and mix well. From this mixture, remove 1 1/2 cups, draining off as much liquid as possible, and place into bowl and mash to a paste consistency. Mix paste back into the remainder of the beans.

To assemble, spread 1/4 of bean mixture onto each tostada, then sprinkle each with I cup of lettuce, followed by 2 sliced chicken tenderloins and 1/4 of the tomatoes. Top with avocados and cheese.

Makes 4 tostadas. We made smaller ones, and got about 7 tostadas out of the recipe. After eating one and a half each, we were stuffed. If you make 4 tostadas, they will be big.

You can make this hot instead of cold:
Preheat oven to 350 degrees. Put tostada shells on cookie sheet. Spread with bean mixture, then top with chicken and cheese. Bake for 7-10 minutes, or until cheese is melted. Since we were using leftover chicken, it was cold when we put it on the tostadas, so we baked them for the whole 10 minutes. Have each person top tostadas with tomatoes, avocados, and lettuce. I also added sour cream.