Vegetable Tostadas - Love of Food

Ingredients

• ¾ cup canola oil
• 1/3 cup honey
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons ground coriander
• 1 ½ teaspoons Kosher salt
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• 1 diced medium red onion
• 1 cup peeled and diced carrots
• 1 cup peeled and diced sweet potatoes
• 3 cups peeled and diced butternut squash
• 1 small tomato, cut in quarters
• ½ small red onion, cut in half
• ¾ teaspoon chopped green onions
• ½ jalapeno pepper, remove seeds and cut in half
• 1 teaspoon chopped fresh cilantro leaves
• 1 teaspoon lime juice
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon ground black pepper
• 1 dash of ground cumin
• 2 ½ teaspoons canola oil
• 2 ½ teaspoons finely chopped jalapeno peppers
• 1 Tablespoon finely chopped fresh garlic cloves
• 1 teaspoon ground cumin
• 1 can (15 ounce) low sodium cannellini beans, rinsed and drained
• 1 Tablespoon water
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 1/3 cup chopped fresh cilantro leaves
• 8 (6-inch) yellow corn tortillas
• Oil for deep fat frying
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• ¾ cup diced tomatoes
• 1 cup crumbled queso fresco cheese
• 4 teaspoons thinly sliced green onions