Tostadas with Refried Black Beans and Pickled Cabbage and Onion

Heat the oven (with the oven rack in the middle) to 375°F.

Put the tortillas on a sheet pan and brush both sides with the oil. Bake 12 to 15 minutes, until crisp.

For the pickled cabbage and onion, as thinly as you can, slice the cabbage, onion, and jalapeño and put into a medium bowl.

In a small saucepan, combine the vinegar, water, sugar, and salt over medium-high heat. Let it come to a boil. Once the sugar is dissolved, pour over the cabbage mixture and toss. Let cool to room temperature, stirring occasionally, until wilted but still crisp (the cabbage mixture will slowly become submerged in the vinegar mixture as it wilts).

For the beans, finely chop the onion. In a medium saucepan, heat the oil over medium-high heat. Add the onion and salt and cook, stirring occasionally, for 5 to 6 minutes, until softened. Add the cumin and cook, stirring, for 30 seconds. Add the beans, 1 cup water, and the chipotle powder. Reduce the heat to medium and simmer for 10 minutes. Use a potato masher or the back of a fork to mash the beans. Continue to simmer, stirring often, for 3 to 4 minutes, until the beans are thick.

Build your tostadas: Dividing evenly spread the beans over the tortillas. Add some slices of avocado. Use tongs to lift out some of the pickled cabbage mixture, shaking of excess vinegar mixture, and top the tostadas. Top with cilantro as well.