Cheesy Chicken & Spiced Black Beans

• In a medium microwave-safe bowl, combine tomato paste, ¼ cup water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4). Microwave until butter is melted, 45 seconds. • Stir to combine, then stir in beans and their liquid, half the cilantro leaves, half the Southwest Spice, ¾ tsp garlic powder (1½ tsp for 4), juice from half the lime, ½ tsp salt (1 tsp for 4), and pepper. (You’ll use the rest of the Southwest Spice and garlic powder later.)

• Pat chicken* dry with paper towels. Drizzle each piece with oil, then season all over with remaining Southwest Spice, salt, and pepper; rub to coat.

• Place aluminum trays on a baking sheet. • Divide bean mixture between trays and place chicken on top. • Bake on middle rack for 10 minutes. (For 4 servings, divide trays between two baking sheets; bake on top and middle racks, swapping rack positions halfway through baking.) • After 10 minutes, sprinkle chicken with Monterey Jack. Return to oven until chicken is cooked through and cheese has melted, 10-15 minutes more.

• While chicken and beans bake, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 5-10 seconds. Stir in remaining garlic powder and a pinch of salt. • Halve baguette and spread garlic butter onto cut sides. When chicken and beans have 5 minutes left, add baguette halves cut sides up to baking sheet. Toast until golden brown.