Combine mole sauce and black beans in a skillet over medium heat. Bring to a simmer and let cook until the sauce is thick and sticks to the beans, about 10 minutes. (If you want to simmer longer, mix in some vegetable broth.)
Meanwhile, make the slaw by combining cabbage, garlic, white wine vinegar, and olive oil in a bowl.
Spread mole black beans over each tostada shell.
Top with slaw, minced cilantro, and queso fresco.
Serve with lime wedges.
Notes
* To make your own tostada shells, lay corn tortillas on a baking sheet so they are not touching. Bake at 375 F for 8 minutes, flipping half way through cooking.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mole-black-bean-tostadas-with-slaw/