Californian Avocado and Black Bean Tostadas

Ingredients

• 2 cans black beans, drained and rinsed
• 2 ripe avocados
• 6 corn tortillas
• 1 cup neutral oil, for frying, plus 2 tbsp
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1/2 cup salsa verde
• 3 oz crumbly white cheese
• 1 cup shredded lettuce or cabbage
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the frying oil in a deep skillet to 350F (175C) and fry the tortillas one at a time for 45 to 60 seconds per side, until they stop bubbling and turn rigid and golden.
2. Fry them until they are genuinely stiff. A tostada that still bends will collapse under the toppings.
3. Drain them on a rack, not paper towels, so the undersides stay crisp, and salt lightly while hot.
4. Heat the 2 tablespoons of oil in a pan over medium heat, cook the onion for 5 minutes, then add the garlic and cumin for 30 seconds.
5. Add the beans and 1/2 cup water and mash roughly with a potato masher as they cook, for 8 minutes, until thick and spreadable. Season well and keep warm.
6. Mash the avocados with half the lime juice and a good pinch of salt, leaving some texture rather than making a smooth puree.
7. Toss the lettuce with the remaining lime juice and a pinch of salt.
8. Assemble at the last moment: beans on the crisp tostada, then avocado, salsa verde, lettuce, cheese, and herbs, with lime wedges alongside.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.