30 minutos
15 minutos
INGREDIENTS
10 tortillas.
1 ripe vine tomato.
1 small sweet onion.
1 can of P.A.N. Stewed Black Beans.
1 large ripe avocado.
1 lime.
Salt to taste.
Cilantro to taste.
PREPARATION
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1
Cut the tomato, onion and cilantro into small squares, place in a bowl, squeeze the lime and add salt to taste to obtain a “pico de gallo”.
-
2
Peel the avocado and mash the pulp with a fork leaving some chunks, add salt to taste.
-
3
Open the can of beans and cook them for 10 minutes over medium high heat stirring constantly to thicken the sauce.
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4
In a skillet over medium heat, heat the tortillas for 1 minute to give them flexibility.
-
5
Place 1 tablespoon of beans on the tortilla, top with the avocado cream and finally the pico de gallo.
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6
Fold the tortilla in a “U” shape and serve.
OTHER RECIPES
AREPA WITH BEAN AND CHEESE STUFFINGVENEZUELA
20 minutos
CORN AND COCONUT BASKETS TOPPED WITH CHICKEN AND AVOCADO
2/3 hours
CACHAPAS
25 minutes