Corn & Refried Bean Tostadas

Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Place the tortillas on the foil. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper if desired; turn to coat. Evenly top the tortillas with the corn and cheddar and monterey jack. Toast in the oven 5 to 7 minutes, or until the tortillas are lightly browned and crispy and the cheese is melted. Remove from the oven.

Meanwhile, drain and rinse the beans. Place in a medium microwave-safe bowl. Add the garlic pesto and guajillo sauce; season with salt and pepper and stir to combine. Microwave on high 2 to 3 minutes, or until heated through. Mash the warmed beans with a potato masher (or fork) until combined and slightly thickened. Stir in the sour cream. Taste, then season with salt and pepper if desired.

Meanwhile, in a medium bowl, whisk together the honey, mayonnaise, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the cabbage and carrots; stir to combine. Assemble the tostadas using the toasted tortillas, finished beans, guacamole, cotija, cilantro (picking the leaves off the stems and tearing into pieces just before adding), and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Serve the tostadas with the slaw on the side. Enjoy!