Chicken Tostadas With Spicy Cabbage Slaw

• 8 each corn tortillas (6-inch)
• 1/4 cup vegetable oil
• 16 ounces pinto beans undrained
• 1 tablespoon jalapeno pepper jarred, drained
• 3 tablespoons jalapeno pickling liquid
• 1 x salt and black pepper
• 10 ounces coleslaw mix
• 1/2 cup queso fresco or feta, cumbled
• 1 pound chicken meat, cooked shredded
• 13 cup sour cream
• 2 tablespoons lime juice

1. Preheat oven to 450F (230C) and adjust racks to upper and lower middle positions.
2. Brush tortillas with 2 tablespoons of oil and place on two baking sheets without overlapping.
3. Bake until just starting to brown, until crisp, about 10 minutes, switching baking sheets 1/2 way through.
4. In a skillet, heat the remaining oil over medium heat until shimmering hot.
5. Add the beans with liquid, jalapeno peppers and 2 teaspoons of the jalapeno pickle juice.
6. Cooking, mashing the beans, until the mixture thickens, about 5 minutes.
7. Taste and adjust seasoning with salt and black pepper.
8. Cover to keep warm.
9. In a bowl, toss together the coleslaw mix, salt and pepper to taste with the remaining jalapeno pickle juice until well combined and coated.
10. Spread the bean mixture over each crispy corn tortilla, top with chicken, cabbage mixture and cheese.
11. Whisk together the sour cream and lime juice, drizzle over the tostadas and serve immediately.

corn tortillas, vegetable oil, pinto beans, jalapeno pepper, jalapeno pickling liquid, salt, mix, queso fresco, chicken meat, sour cream, lime juice

Taken from recipeland.com/recipe/v/chicken-tostadas-spicy-cabbage--54173 (may not work)