Begin the recipe by preparing the chicken. Combine the chipotle peppers, cumin, honey, lime juice and olive oil in a food processor. Once mixed into a puree, place in a bowl and add the chicken.
Place the marinating chicken in the refrigerator for 15 minutes.
Place the cashews in a food processor until they are of a fine crumb consistency.
Remove the chicken from the refrigerator and dredge in the crushed cashews.
Place the breaded chicken on a wire rack on top of a baking sheet.
Bake at 350°F for 15 minutes, flip, then bake for an additional 15 minutes.
While the chicken is baking, prepare the black bean puree by placing all of the ingredients in a food processor and blending until smooth.
Place the puree in a saucepan on the stove over medium heat for 5 minutes before preparing the tostadas.
In the meantime prepare the guacamole. Slice the red pepper, jalapeño, and poblano chili into approximately 1 inch strips and place on a baking sheet with the whole tomatillos for roasting.
Roast under the broiler on high for 6 minutes, rotating every 2 minutes to make sure that everything roasts evenly.
Remove from the oven and quickly place the jalapeños, poblanos and red peppers in a plastic bag and zip closed.
Mash the avocados in a large bowl, then add the red onions, nopales (cactus), green chilies, cilantro and lime juice.
Peel the roasted peppers, chilies and tomatillos, chop, then add to the guacamole.
To assemble the tostadas, spread the black bean puree on each tostada.
Place the chicken on top of the bean puree, then the guacamole on top of that. You can also add sour cream, cotija cheese or cilantro at this time.