Ingredients: Pack of round tostadas / tortillas (available in Mexican aisles), canned pinto beans, avocados, roma tomatoes, salt, minced jalapenos, sour cream, lime juice, grounded cumin*, red chilly mix*, canned tomato paste, oregano, parsley, lettuce, shredded cheese.
(*if needed)
Steps:
Layer 1: Preheat oven, and bake the tostadas for just under 3 to 4 mins. Keep aside.
Layer 2: Take 2 cans of pinto beans, wash away the preservatives, add a little salt and smash. Add water and cook for a while to smash easily. Keep aside.
Layer 3: Make the guacamole (explained below). Keep aside.
Layer 4: Make the salsa with tomato paste (1 can) + 2 minced Jalapenos. Add oregano, parsley and such Italian herbs, and enough water to make it semi-thick. (Add red-chilly for extra spice!) Keep aside.
Layer 5: Keep the sour cream ready.
Layer 6: Take the lettuce, peel each layer, roll up and chop into thin strands. Keep aside.
Layer 7: Shred the cheese, or keep aside the shredded cheese.
Take one tostada on a plate, forming layer 1. Thinly spread layer 2: pinto beans; layer 3: guacamole; layer 4: spicy salsa; layer 5: sour cream; layer 6: lettuce and top-up with layer 7: some shredded cheese. Hold the tostada on your palm and eat as messily as possible. Repeat, and compete on how many you can devour in one round!
Making guacamole
Halve, seed and spoon-peel 4 to 5 semi-ripe avocados. Keep the seeds aside since they help to preserve the guacamole. Dice 3 or 4 roma tomatoes into tiny pieces. Smash the avocados and add the tomato pieces. Add salt, minced jalapenos (red chilly for a spicier mix!), sour cream and lime juice. Mix ingredients well. We may add grounded cumin if needed. Add back the seeds and make sure to use within the same day.
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