Tostadas (Crispy Tortillas with Toppings)

• 1 small Yellow onion
• 2 cloves Garlic
• 120 ml Sunflower oil
• 400 g Canned black beans
• 1 tsp Ground cumin
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 4 pieces Corn tortillas
• 80 g Shredded iceberg lettuce
• 1 medium Beefsteak tomato, ripe but firm
• 1 medium Avocado, ripe
• 60 g Queso fresco
• 120 g Salsa
• 1 piece Lime

1. Finely chop the onion and crush the garlic. Drain and rinse the black beans. Cut the tomato into small dice, slice the avocado, and cut the lime into wedges.
2. Make the beans: heat 1 tbsp of the sunflower oil in a saucepan over medium heat, then cook the onion with a pinch of the salt for 4 to 5 minutes until softened. Stir in the garlic and cumin for 30 seconds until fragrant. Add the beans and 60 ml water, then simmer for 3 to 4 minutes and mash with a wooden spoon until thick and spreadable; season with the remaining salt and the pepper.
3. Fry the tortillas: pour the remaining sunflower oil into a large frying pan to a depth of about 5 mm and heat over medium-high. Fry the tortillas one at a time for 45 to 60 seconds per side until deep golden and crisp, turning with tongs. Transfer to a plate and repeat with the remaining tortillas.
4. Assemble: spread the warm refried beans over each tostada. Top with the shredded lettuce, diced tomato and avocado. Finish with crumbled queso fresco and a spoonful of salsa, then serve straight away with lime wedges for squeezing over.

Made this recipe? Rate it — a comment is optional.