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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
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.
OTHER RECIPES
BROOKIES (CHOCOLATE CHIP COOKIES)
1 minutes
CHICKEN DUMPLINGS WITH BARBEQUE SAUCE
1 hora
CHOCOLATE CAKE (GLUTEN FREE)
45 minutes