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Coriander Chicken Tostadas with Refried Beans and Grilled Fennel


Coriander Chicken Tostadas with Refried Beans and Grilled Fennel Recipe

Ingredients:
  • 2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved
  • 1/2 cup chopped white onion
  • 2 tablespoons dried oregano
  • 2 garlic cloves, peeled
  • 2 teaspoons minced canned chipotle chiles in adobo
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • Coarse kosher salt
  • 1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate)
  • 6 tablespoons safflower oil, divided
  • 4 skinless boneless chicken breast halves
  • 1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
  • 6 purchased corn tostada shells
  • 3 cups thinly sliced romaine lettuce
  • 6 radishes, trimmed, thinly sliced
  • 6 fresh cilantro sprigs
  • Lime wedges
  • Ingredient info: Chipotle chiles are often sold in a spicy tomato sauce called adobo. They're available at some supermarkets and at specialty foods stores and Latin markets.
Directions:
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