Corn tostada with black beans and pico de gallo

Ingredients

For 1 serving

• Corn tortillas1
• Cooked black beans60 g
• Tomatoes60 g
• Red onion10 g
• Cilantro3 g
• Cumin1 pinch
• Lime juiceto taste
• Saltto taste

In season: June – September

Method

1. Make the pico de gallo: wash the tomatoes, deseed and finely dice them; peel and finely chop the red onion; wash, dry and chop the coriander; mix everything with the lime juice and a pinch of salt.
2. Drain the black beans, rinse them and mash them with a fork with the cumin and a pinch of salt until you have a coarse paste.
3. Heat a dry frying pan over medium heat and toast the tortilla for 2–3 minutes per side, pressing it with a spatula, until golden and crisp like a wafer.
4. Spread the beans over the tortilla and top with the pico de gallo, drained a little of its juices so the base stays crisp; serve straight away.