Mexican Flatbread with Bean Cream and Vegetable Salad

Ingredients

• 4 medium ripe tomatoes (ready tortillas)
• 5 tomatoes
• 1 large red onion
• 1 tbsp coriander (finely chopped)
• 2 tbsp corn oil (organic quality)
• 2 ripe avocados
• 5 salad leaves
• 5 tbsp cheddar (grated)
• pepper (coarsely ground)
• 150 g Sour cream
• 1 can kidney beans
• 1 onion (finely chopped)
• 150 ml vegetable stock
• 1 tsp cumin (Cumin)
• Salt
• Pepper (freshly ground)
• vegetable oil

Instructions

1. 1.

   For the bean puree, sauté the onions in 2 tbsp oil until translucent. Drain the beans and reserve the liquid. Puree the beans with the onions, 100 ml of reserved liquid from the can, and the vegetable stock. Season with cumin, salt, and pepper.

2. 2.

   Wash the tomatoes, halve them, remove seeds, and dice into small cubes. Peel and finely chop the onion. Mix tomatoes, coriander, and onions with salt and oil. Let sit for about 5 minutes, then stir in the cheese. Wash and dry the salad leaves, then cut into fine strips. Peel, halve, seed avocados, and slice lengthwise into wedges.

3. 3.

   Cook the tortillas in a large pan with 1 tbsp oil on each side until golden brown, then arrange on plates and spread bean puree over them. First lay the salad leaves, then the vegetable salad. Top each with 2 avocado wedges, drizzle 1–2 tbsp sour cream, and sprinkle generously with pepper before serving.