Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Name: Coriander Chicken Tostadas with Refried Beans and Grilled Fennel
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.