Coriander Chicken Tostadas with Refried Beans and Grilled Fennel

Ingredients

• 1 large fresh fennel bulb, trimmed, cut through core into 1/3 inch thick slices (some slices will separate)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground cumin
• 1/2 cup chopped white onion
• 1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag
• 2 15 ounce cans pinto beans (preferably organic), liquid drained and reserved
• 2 garlic cloves, peeled
• 2 tablespoons dried oregano
• 2 teaspoons minced canned chipotle chiles in adobo
• 3 cups thinly sliced romaine lettuce
• 4 skinless boneless chicken breast halves
• 6 fresh cilantro sprigs
• 6 purchased corn tostada shells
• 6 radishes, trimmed, thinly sliced
• 6 tablespoons safflower oil, divided
• Coarse kosher salt
• 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.
• Lime wedges

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