Corinader Chicken Tostadas with refried beans and Fennel

30  ounces		pinto beans
1/2  cup		chopped white onion
2  tablespoons		dried oregano
2		garlic cloves,s peeled
2  pieces		minced canned chipotle chiles in adobo
1  teaspoon		ground cumin
1  tablespoon		extra-virgin olive oil
1  pinch		Coarse kosher salt
1/2  cup		large fresh fennel bulb
4  servings		skinless boneless chicken breast halves
1/3  cup		coriander seeds
6		Ortega Tostada Shells

Tip: For nutritional information on all the ingredients in Corinader Chicken Tostadas with refried beans and Fennel just click on each ingredient name. Then adjust the serving size for any Corinader Chicken Tostadas with refried beans and Fennel ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

For beans
Place beans and next 5 ingredients in processor; blend to chunky puree.

Heat oil in heavy large saucepan over medium heat. Add bean mixture and 1/2 cup reserved bean liquid. Stir over medium- low heat until warmed through, adding more bean liquid if dry, about 5 minutes. Season with coarse salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.

For fennel and chicken:
Brush fennel slices with 1 1/2 tablespoons oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add fennel slices. Sear until lightly browned and crisp-tender, 2 to 3 minutes per side. Transfer to plate. Cut into strips. Reserve skillet.

Using rolling pin, flatten chicken between sheets of plastic wrap to 1/4- to 1/3-inch-thick cutlets. Spread out coriander seeds on sheet of foil. Sprinkle chicken with salt and pepper; coat with coriander seeds.

Heat 4 1/2 tablespoons oil in reserved skillet over medium-high heat. Working in batches, if necessary, add chicken to skillet. Sauté until cooked through, about 3 minutes per side. Transfer to work surface. Cool 5 minutes. Cut chicken in half lengthwise, then crosswise into 1/3-inch-wide strips.

Assembly:
Top each tostada shell with beans, lettuce, radishes, fennel, chicken and cilantro sprig. Serve with lime wedges