Coriander Chicken Tostadas with Refried Beans and Grilled Fennel recipes

Name: Coriander Chicken Tostadas with Refried Beans and Grilled Fennel recipes
Ingredients: 2 15-ounce cans pinto beans (preferably organic), liquid drained and reserved; 1/2 cup chopped white onion; 2 tablespoons dried oregano; 2 garlic cloves, peeled; 2 teaspoons minced canned chipotle chiles in adobo; 1 teaspoon ground cumin; 1 tablespoon extra-virgin olive oil; kosher salt; 1 large fresh fennel bulb, trimmed, cut through core into 1/3-inch-thick slices (some slices will separate); 6 tablespoons safflower oil, divided; 4 skinless boneless chicken breast halves; 1/3 cup coriander seeds (about 1 ounce), coarsely crushed in plastic bag; 6 purchased corn tostada shells (or soft corn tortillas lightly pan fried in oil); 3 cups thinly sliced romaine lettuce; 6 radishes, trimmed, thinly sliced (optional); 6 fresh cilantro sprigs; lime wedges