Vegetable and Bean Tostadas

America's Test Kitchen has lengthy directions. I found there was bit of a learning process before I could read through their directions quickly. They treat cooking like it's a science which can be good for someone who is needing to learn techniques. These tostadas are VERY satisfying and worth the work. I've found with ATK recipes that if I prep all the ingredients first, it goes faster. At our house we have a rule when eating messy and delicious foods: No judging and no looking at each other. Just dig in!

12 (6inch) corn tortillas - I buy mine at Sprouts. They have a white chewy corn tortilla that are also flexible.
Vegetable oil spray
2 Tbsp canola oil
2 onions, halved and sliced thin - I only use one
3 green bell peppers, stemmed, seeded, and cut into matchsticks
3 garlic cloves, minced
3 Tbsp fresh lime juice
Salt and pepper
2 (15-ounce) can pinto beans - keep canning liquid
1 Tbsp finely chopped jarred pickled jalapenos, plus 4 Tbsp jalapeno brine
1 (10-ounce) bag of shredded cabbage
1 cup crumbled queso fresco or feta cheese
1/2 c sour cream
2 Tbsp minced fresh cilantro

1. Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees. Spray the tortillas lightly with vegetable oil and spread out over two rimmed backing sheets. Bake until lightly browned and crisp, about 10 minutes, rotating sheets halfway through baking.

2. Meanwhile, heat 1 Tbsp of the oil in a 12-inch skillet over medium heat until shimmering. Add onions and peppers and cook until softeneed and lightly browned, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 sec. Off heat, stir in 1 Tbsp lime juice and season with salt and pepper to taste. Transfer vegetables to a bowl and cover to keep warm.

3. Add the remaining Tbsp. oil to the skillet and heat over medium heat until shimmering. Add the beans and their canning liquid, pickled jalapeno, and 1 Tbsp brine. Cook, mashing the beans with a potato masher, until the mixture is thickened, about 5 minutes. Season with salt and pepper to taste. Transfer the beans to a bowl and cover to keep warm.

4. Toss the coleslaw mix with remaining 3 Tbsp jalapeno brine in a large bowl and season with salt and pepper to taste.

5. Spread the bean mixture evenly over the crisp tortillas, then top with cheese, vegetables, and slaw. Whisk the sour cream and remaining 2 Tbsp lime juice together and then drizzle over the top. Sprinkle with cilantro and serve.