Pico de gallo
- In a bowl, combine all of the ingredients. Season with salt and set aside. Drain when ready to serve.
Black Bean Purée
- In a pot over medium heat, soften the garlic in the oil. Remove from the heat.
- Off the heat, add the black beans to the pot. Using a potato masher, crush the black beans. Add the water and cumin. Bring to a boil. Simmer for 5 minutes or until the purée is thick and spreadable, stirring a few times. Season with salt and pepper.
Tostadas
- Lay the tostadas out on a work surface. Top with the black bean purée. Garnish with the pico de gallo, lettuce and avocado. Sprinkle with the cheese and cilantro leaves. Decorate with a few jalapeño slices. Serve with the lime wedges.
Chef’s tip
Queso fresco is a fresh Mexican cheese. It can be replaced by the same quantity of feta cheese.