Open the 2 cans of beans, pour them into the blender cup and process until you obtain a smooth cream.

Place the cream in a frying pan over medium/high heat and heat for 10 minutes, stirring constantly to evaporate the liquid and make the bean creamy.

Cut the tomato, onion and cilantro into small squares, place in a bowl and add salt to taste.

Peel the avocado, remove the seed and cut it lengthwise into thick strips.

In a frying pan with hot oil over medium / high heat fry the tortillas until firm and crispy, remove from the oil and drain on absorbent paper.

Place 1 tablespoon of bean cream on the tortilla and spread over the entire surface.

Place the rest of the ingredients on top of the tostada as desired.