Tomatillo and Chicken Carnitas

1 tbs extra-virgin olive oil

1 c chopped onion

2 garlic cloves, peeled and minced

1 tsp ground cumin

3 medium tomatillos, husked, rinsed, and chopped (about 1 1/2 cups)

12 oz shredded roasted chicken (3 cups)

1 1/4 c salsa verde

1 c frozen corn kernels

1 (5-oz) pkg. tostadas (10 tostadas)

1 (16-oz) can vegetarian refried beans

shredded Mexican-style cheese

shredded lettuce

diced tomatoes

- Heat oil in skillet over medium heat 1 minute or until hot. Add onion, garlic, cumin, and salt to taste. Cook 2-3 minutes, stirring, or until onion is soft.

- Add tomatillos; cook 3 minutes or until softened. Add chicken, salsa verde and corn. Cook 5-8 minutes or until chicken is heated through.

- Place beans in microwave-safe dish. Cover and microwave on high 1-2 minutes, stirring once. Spread each tostada with 3 tbs beans. Top with 1/2 c chicken mixture. Sprinkle with cheese, lettuce, and diced tomatoes. Serve immediately.