recipe

CRUNCHY CORN TOSTADAS WITH CREAMED BEANS 

INGREDIENTS

10 corn tortillas.

2 cans of P.A.N. stewed black beans.

100 grams of P.A.N. Nata criolla. 

100 grams of P.A.N. Guasacaca.

1 ripe avocado. 

1 medium ripe tomato. 

1 medium white onion.

500 ml vegetable oil for frying. 

Cilantro to taste. 

Salt to taste.

PREPARATION

1

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

 

2

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.

 

3

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

 

4

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

 

5

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.

 

6

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

 

7

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

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