These tostadas were inspired by Bon Appetit's Crispy Black Bean Tacos. I followed the recipe fairly closely, leaving out the cilantro and feta cheese. To make the tostadas, I pan-fried corn tortillas in really hot oil just until they were lightly browned and starting to get crisp. I added some roasted pumpkin seeds on top for a bit of salty crunch. The tostadas were delicious, and we both loved the cabbage on top.