Heat olive oil in a large sauté pan over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for about 30 seconds. Add black beans and cannellini beans, then season with cumin, chili powder, smoked paprika, salt, and pepper. Sauté for 5–7 minutes, stirring occasionally, until the beans are heated through and well coated with spices (do not mash). Finish with fresh lime juice and chopped cilantro, tossing gently to combine.

In a large bowl, combine purple cabbage, red cabbage, mango, jalapeño, and cilantro. In a separate small bowl, whisk together lime juice, honey, olive oil, add 1 Tbsp Greek Yogurt, and salt. Pour the dressing over the slaw and toss well to coat. Let it sit for 10–15 minutes to allow flavors to develop. HACCP: Wash all produce thoroughly prior to preparation. Keep slaw refrigerated at ≤41°F. Prepare in small batches or keep on ice during service.

To assemble, spoon about ¼ cup of the sautéed bean mixture onto each tostada shell. Top with a generous portion of jalapeño mango slaw. Add avocado and queso fresco if using, and finish with a squeeze of fresh lime before serving.