Spicy Bean Tostadas with Chipotle & Scallion Slaw

Frying the Tortillas:

1. I used Mission White Corn Tortillas and love them. Take each tortilla and with a small knife cut about 1/4 inch slits all over the tortilla. This helps it from puffinf up in the hot oil and will result in a crispy tostada shell.
2. Heat about 1.5 inches of oil in a small over medium high heat. Once the oil is hot (test by dropping in a piece of the tortilla to see if it floats up quickly) carefully add in one tortilla at a time, using your spatula to hold the tortilla under the oil. Fry until slightly golden, remove from oil on to a paper towel and immediately sprinkle with salt. Repeat until you have fried all your tortillas. Alternatively you can purchase ready made tostada shells.
3. Tostada shells can be stored in an airtight container for upto two weeks.

Make the Beans:

1. In a food processor combine the following and blend until smooth: pinto beans, black beans, 2 tbsp taco seasoning and 1/2 cup salsa. Set aside
2. In a large pot over medium high heat add 2 tbsp of oil. Once the oil is hot add the cumin seeds and after a few seconds add the green chilis, stir, and add the diced onions. Add a small pinch of salt to the onions and cook until they are golden at the edges and translucent overall. Next add the beans, red chili powder, cumin podwer and cilantor. Reduce heat to low and cook the beans for about 10 minutes stirring occasionally so they do not stick.
3. Next add the sour cream and cilantro, stir well and turn the heat off.

Make the Chipotle Jalapeno Slaw:

1. In a small food processor combine all of the ingredients under Chipotle Jalapeno Sauce until it is smooth. Set Aside.
2. Combine the Coleslaw mix with the scallions, cilantro , serrano pepper, and lime zest
3. When ready to serve, mix a handful of the slaw with a few spoons of the chipotle jalapeno sauce in a bowl and let it sit for 5 minutes. Next add a big spoonful of the slaw on to each tostada. Continue to make the slaw in small batches so it does not get overly soggy. You can make one big batch if you plan on serving all of it at once!

Assembling the Tostadas:

1. Turn the oven on to a "low broil" mode.
2. Heat the beans on the stove and spread the hot beans over each tostada shell carefully. Top with a handful of shredded mexican cheese and place the tostadas in the oven for just about 2 minutes so the cheese melts.
3. Remove from oven. Top off with the slaw and enjoy!!