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.
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.
TEX – MEX NACHOS
CORN AND COCONUT BASKETS TOPPED WITH CHICKEN AND AVOCADO
WHEAT EMPANADAS FILLED WITH BEANS