Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30            ounces  canned black beans *or*
  3                     l/2 cups of cooked black beans
     1/2                poblano 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

Preparation:

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. Serve immediately.

Nutritional Information:

455 Calories (kcal); 32g Total Fat; (59% calories from fat); 13g Protein; 36g Carbohydrate; 30mg Cholesterol; 842mg Sodium