Preheat oven to 325 degrees. Remove tostadas shells from package and place in a single layer on baking sheet. Bake 6-7 minutes or until crisp. While tostada shells bake heat refried beans in 1 quart saucepan over low heat, stirring occasionally. Divide refried beans evenly among tostadas shells; top each with crema, sour cream or yogurt and sprinkle with chile ancho and top with salsa and pepitas.
For Salsa:
Combine onion, lime zest, lime juice, salt, cumin and chopped green chiles in medium bowl; stir and place in refrigerator for 15 minutes. When ready to serve gently fold in kiwi and cilantro, serve with tostadas