PREPARATION:

1. Preheat oven to 350°F. Place tortillas on two large baking sheets, overlapping as little as possible. Spray both sides of tortillas with nonstick cooking spray. Bake 7 minutes. Turn tortillas over and bake 3 minutes more or until no longer soft and flexible.
2. While tortillas are baking, place beans in food processor and process until smooth. Transfer to medium saucepan. Stir in salsa, 1 teaspoon chili powder and 1/2 teaspoon cumin; bring to a boil over medium heat.
3. Cut chicken into 1/2-inch pieces. Sprinkle with remaining 1 teaspoon chili powder and 1/2 teaspoon cumin. Coat large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until cooked through.
4. Spread bean mixture on tortillas to within 1/2 inch of edges. Top with chicken, tomatoes, onion and cheese. Bake 2 minutes or just until cheese is melted. Top with lettuce; serve immediately.