Avocado tostadas

AVOCADO TOSTADAS

Portions : 4 - Preparation : 10 minutes - Cooking time : about 10 minutes

Ingredients

• 8 6" corn tortillas
• 2 Mexican avocados
• 450 g (1 lb) ground beef
• 250 ml (1 cup) black beans, drained and rinsed
• 120 ml (8 tbsp.) olive oil
• 125 ml (1/2 cup) tomato coulis
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) cumin seeds, ground
• 15 ml (1 tbsp.) sweet paprika
• 5 ml (1 tsp.) chipotle pepper powder (to taste)
• 500 ml (2 cups) red cabbage, grated
• 1 onion, thinly sliced
• 45 ml (3 tbsp.) white vinegar
• 1/2 bunch fresh coriander, chopped
• 125 ml (1/2 cup) sour cream
• 1 lime, cut into 8 wedges
• Qs frying oil
• Salt and pepper to taste

Preparation

1. In the oil of a deep fryer at 180°C (350°F), or in a high saucepan with a base of hot frying oil at 180°C (350°F), fry the corn tortillas for about 1 minute on each side, or until golden and crisp on both sides. Remove and set aside on paper towels.
2. Halve the avocados, remove the pit, peel and slice.
3. In a hot frying pan, brown the ground beef and black beans in a little oil.
4. Coarsely crush the beans and crumble the meat.
5. Add tomato coulis, garlic, cumin, paprika and chipotle powder.
6. In a bowl, combine cabbage, onion, vinegar, coriander, remaining olive oil, salt and pepper. Check seasoning.
7. On the crispy tortillas, spread the meat, avocado slices and coleslaw in the middle, then add a little sour cream and serve, accompanied by a wedge of lime.