In a bowl, combine:
2 cans black beans, drained and rinsed
2 1/2 c boneless, skinless chicken breasts, cooked and cubed
2 T dried cilantro
1 c thick, chunky salsa
1/4 t cumin
2 green onions, thinly sliced
1/2 c grated Monterrey Jack cheese
Flatten 2 cans Pillsbury Grands Flaky Biscuits until they are about 3" diameter each. Place on a greased cookie sheet.
Spoon about 1/4 c bean mixture on top each circle.
Sprinkle with grated Monterrey Jack cheese.
Bake at 350 for 20-25 minutes.
Top with sour cream, guacamole, and salsa.
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