2medium bell pepperssliced into strips, (red, green, or yellow)
1medium onionsliced into strips
1cupno salt added black beans, rinsed and drained
1/4cupGreek yogurt, plain
1tablespoonsalsa verde(or red salsa)
Stir together the Greek yogurt, salsa verde and garlic powder. Refrigerate until ready to serve.
Spray grill grates with cooking spray and heat to medium high heat. Place corn tortillas on the oiled grates and cook on each side for 2 minutes or until lightly browned and just crisp. Remove from heat.
Grill veggies and chicken
In a large bowl, toss sliced peppers and onions with 2 tablespoons olive oil. Set aside.
Brush chicken with remaining 1 tablespoon olive oil and sprinkle evenly with the salt.
Place peppers and onion on grill in a grill pan on one side of the grill. On the other side, grill the chicken.
Cook the veggies and chicken for about 15-20 minutes with the grill lid closed as much as possible. Turn the chicken about half way during cooking.
During the last 5 minutes, baste the chicken with the barbecue sauce to glaze. Remove from heat and let set for 5 minutes before slicing.
Assemble the tostadas
Place tortilla on a place and top with the sliced chicken, grilled veggies, and black beans. Drizzle with Crema and more barbecue sauce, if desired.