Tostadas

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1. 1
   Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
2. 2
   Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
3. 3
   Remove from the heat and mash the bean mixture together. Set aside.
4. 4
   Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
5. 5
   Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
6. 6
   Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
7. 7
   Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!