Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Ingredients

• 2 teaspoons chipotles in adobo canned minced
• 30 ounce pinto beans organic drained canned (preferably )
• 6  cilantro leaves fresh
• 6 servings kosher salt 
• 1 ounce coriander seeds crushed
• 1 large fennel bulb fresh trimmed
• 2  garlic clove peeled
• 1 teaspoon ground cumin 
• 6 servings lime wedges 
• 1 tablespoon olive oil extra virgin extra-virgin
• 2 tablespoons oregano dried
• 6  radishes trimmed thinly sliced
• 3 cups the of 1 cos lettuce thinly sliced
• 6 tablespoons safflower oil divided
• 4  chicken breast halves boneless skinless
• 6  purchased corn tostada shells 
• 0.5 cup onion white chopped

Equipment

• frying pan
• sauce pan
• plastic wrap
• aluminum foil
• rolling pin

Directions

1. For beans
2. Place beans and next 5 ingredients in processor; blend to chunky puree.
3. Heat oil in heavy large saucepan over medium heat.
4. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
5. Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper.
6. Heat heavy large skillet over medium-high heat.
7. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side.
8. Transfer to plate.
9. Cut into strips. Reserve skillet.
10. Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets.
11. Spread out coriander seeds on sheet of foil.
12. Sprinkle chicken with salt and pepper; coat with coriander seeds.
13. Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side.
14. Transfer to work surface. Cool 5 minutes.
15. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.
16. Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig.
17. Serve with lime wedges.