Tostadas with black beans, avocado and egg

Ingredients

For 1 serving

• Corn tortillas2
• Cooked black beans80 g
• Avocado40 g
• Eggs1
• Iceberg lettuce30 g
• Salsa40 g
• Lime juiceto taste
• Saltto taste

Contains: eggs,

Method

1. Turn the oven on to 200 °C (conventional); lay the corn tortillas on a baking tray in a single layer.
2. Bake the tortillas for 8 minutes, turning halfway, until golden and crisp like crackers.
3. Meanwhile, drain and rinse the black beans, mash them with a fork with a pinch of salt and warm them in a small pan with a splash of water for 3 minutes, until hot and spreadable.
4. Wash the iceberg lettuce and shred it; halve the avocado, remove the stone and slice the flesh.
5. Heat a non-stick frying pan over a medium heat and fry the egg for 3–4 minutes, until the white is set and the yolk soft; season lightly with salt.
6. Spread the beans over the tostadas and top with the lettuce, avocado, egg and salsa; finish with a few drops of lime juice.