Chicken and Black Bean Tostadas

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1/4 cup canola oil, plus more for frying

4 corn tortillas, preferably white

Kosher salt

1 (15.5-ounce) can black beans, drained and rinsed

1 teaspoon ground cumin

1/4 cup low-sodium chicken broth

Freshly ground pepper

1 clove garlic, minced

1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)

1/4 cup fresh lime juice

2 teaspoons brown sugar

2 cups finely shredded green or red cabbage

1 bunch radishes (about 6), julienned

1/2 bunch fresh cilantro, roughly chopped

1/2 cup sour cream

1/2 rotisserie chicken, skinned and shredded into large pieces