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Combine shredded green cabbage, lime juice, salt, pepper, and fresh cilantro to a medium sized prep bowl. Gently toss to combine and set aside and prepare vegetables
Slice and chop your red onion. Remove the ribs and seeds and chop the orange pepper into small pieces. Slice and chop the zucchini into small pieces and gently salt to release any excess moisture.
Add chopped vegetables, frozen corn, lime juice, salt, pepper, cumin and paprika to a large skillet. cook on medium-high heat for 5-7 minutes until vegetables are soft and fragrant. Once cooked move on to assembling the tostadas.
Begin by gently smearing some warm refried beans on each tostada shell. I usually use ¼-⅓ of a cup for each one.
Next, divide and smear on some of the mashed avocado over top of the refried beans.
Divide the cooked veggies between the 6 tostadas and add over top of the mashed avocado.
Finally sprinkle on some of the cilantro lime slaw over top of everything. You can customize a bit more and add some cheese (my favorite is cotija), salsa, sour cream, hot sauce, fresh cilantro, or more. Enjoy!