Crunchy Tostada Ensalada Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/2 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon honey
• 1 teaspoon pureed canned chipotles in adobo
• 1/2 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coriander
• Six 5 1/2-inch yellow corn tortillas
• Canola oil, for brushing
• Kosher salt
• 2 Roma tomatoes, cut into 1/2-inch dice
• 1/2 cup fresh cilantro leaves (about 1/2 bunch)
• 1/2 cup sliced black olives
• 2 romaine hearts, halved lengthwise and sliced into 1/4-inch ribbons
• 2 cups Refried Beans, recipe follows
• 2 small roasted red beets, julienned (about 1/2 cup)
• 6 tablespoons shredded Parmesan
• 1/4 cup refined coconut oil, melted (see Cook's Note)
• 1/2 cup finely chopped yellow onion (about 1/2 medium onion)
• 1 tablespoon minced garlic (about 3 large cloves)
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• Two 15.5-ounce cans pinto beans, drained and rinsed
• 1 cup chicken stock, plus more as needed
• 2 teaspoons pureed canned chipotles in adobo
• 1 tablespoon fresh lime juice, plus lime wedges, for serving
• 2 tablespoons crumbled queso fresco
• 2 tablespoons roughly chopped fresh cilantro