Tortillas:

To prepare corn tortillas, preheat oven to 350°F (or 175°C).  Place corn tortillas flat on the rack or shallow baking sheet. Bake for 8 minutes or until slightly browned. Remove from oven and set aside. Tortillas will provide the base of the tostada. 

Beans:

Take 1 cup of leftover Refried Beans and warm in a dry skillet over medium heat for 5 minutes. Reduce heat to very low and keep warm.

Alternatively, for a quick version of Refried Beans, take a 15oz. can of pinto beans, slightly drained, and add to a large mixing bowl. Take a potato masher or wooden spoon and mash beans to desired consistency. Add mashed beans to a dry skillet and warm uncovered over medium heat for 5 minutes. Stir in cumin, chili powder and garlic powder. Reduce heat to very low and keep warm.

Meat:

Take 1 cup of leftover "Magic" Meat and stir in additional spices—cumin and chili powder. Add to a dry skillet and warm over medium heat, uncovered for 5 minutes. Reduce heat to very low to keep warm.  

Assemble:

Immediately assemble tostadas by starting with the corn tortilla base, add 1/4 cup of the Refried Beans, then add 1/4 cup of the "Magic" Meat to each tostada. Top with arugula (or baby spinach or chopped lettuce), fresh cilantro, shredded purple cabbage and fresh squeezed lime juice. Drizzle a few tablespoons of Cashew Cream (or salsa or guacamole) on top of each Tostada. Enjoy!