Adobo Black Bean Tostadas With Shredded Lettuce, Lime Cashew Crema, Avocado & Salsa Macha

Method

1. Take out a saucepan and preheat your oven to 200°C / 180°C fan.
2. Traditionally tostadas are shallow fried in oil for 30 seconds on each side, which you can do if you want them to turn really crispy. However for our healthier, oil-free version, simply pop the tacos onto a baking tray with space in between them and bake for 8 minutes or until crispy, flipping half way.
3. Drain the black beans and empty into your saucepan along with the smoky adobo sauce , place over a medium heat and warm through, stirring occasionally, until piping hot, around 5 minutes. Add a splash of water if it starts to stick at the bottom. Roughly mash around half of the beans with a fork and set aside.
4. Finely shred the baby gem by cutting horizontally across the head. De-stone the avocado and cut into thin slices flat side down. If you're feeling fancy you could fan the avocado for a more elevated final presentation. Using the palm of your hand, carefully push the avocado down and away from yourself to open it up like a fan without the slices breaking. Cut the lime into wedges.
5. Lay everything out on your table and then start building your tostadas. Start with a layer of black beans , then shredded lettuce , dress the lettuce with a drizzle of cashew crema , top with some slices of avocado and a final drizzle of salsa macha . Finish with a squeeze of fresh lime juice, and enjoy!

Highlighted = a make-ahead base; that's where it goes in.