Smoky Refried Bean Tostadas

Ingredients

• 7 Tbs. canola or vegetable oil; more if needed
• 8 5- to 6-inch corn tortillas
• Kosher salt
• 1 medium onion, finely diced
• 1 tsp. ground cumin
• 2 15-oz. cans pinto beans, rinsed and drained
• 2 Tbs. chipotle Tabasco sauce
• 1 cup crumbled feta
• 3/4 cup finely diced fresh tomato
• 1/2 cup thinly sliced red radishes
• 1/2 cup loosely packed cilantro leaves

Directions

1. Warm the oven to 200°F, or turn on a warming drawer if that is available. Set paper towels on a baking sheet. Pour 5 Tbs. of the oil into a small nonstick omelet pan, 8-inch size, and place it over medium-high heat. The oil is ready when a tortilla edge sizzles immediately as soon as it touches the surface. With tongs, fry a single tortilla at a time until each side is golden, about 30 seconds per side. Lift each tortilla over the pan for a moment so extra oil can fall back in, then move it to the prepared baking sheet. Salt it lightly while it is hot. While you work, raise or lower the heat as needed so the oil stays lively but not scorching, and add more oil in 1 Tbs. amounts if the pan starts to look dry. After the tortillas are all fried, place them in the oven to stay warm.
2. Pour the remaining 2 Tbs. oil into a 12-inch skillet and warm it over medium-high heat. Add the onion, then cook it for about 3 minutes, stirring frequently, until it has softened and the edges have picked up a little color. Mix in the cumin and cook for about 30 seconds, just until it smells toasty. Add the beans, 1 tsp. salt, and 1 cup water. Moving quickly, use the back of a fork to crush the beans, leaving some texture, then simmer until the mixture turns creamy and easy to spread and most of the water has cooked in, about 3 minutes. Stir in the chipotle Tabasco sauce, then taste and add more salt if needed.
3. For serving, cover each tortilla with about 1/3 cup of the bean mixture, then finish with the feta, tomato, radishes, and cilantro leaves.