Corn tostada with black beans, tomato and avocado

Ingredients

For 1 serving

• Corn tortillas2
• Cooked black beans100 g
• Tomatoes1
• Avocado40 g
• Red onion20 g
• Cumin1 pinch
• Lime juiceto taste
• Saltto taste

Method

1. Heat a dry frying pan over a medium heat and toast the corn tortillas one at a time for 2–3 minutes per side, until crisp and lightly charred in spots.
2. Meanwhile rinse and drain the black beans, put them in a small pan with the cumin, a pinch of salt and a spoonful of water and roughly mash them with a fork.
3. Warm them over a medium heat for 2 minutes, stirring, until hot and creamy.
4. Wash and dice the tomato; finely chop the red onion and slice the avocado.
5. Spread the beans over the tortillas and top with the tomato, onion and avocado; squeeze over the lime juice and serve at once, before the tostadas soften.