TOSTADA WITH CASHETA CHIPOTLE SAUCE, REFRIED BEANS & SALSA

Food Photography Tony Nyberg

	CASHETA CHIPOTLE
	½ x 205g jar Casheta
	1 tablespoon chipotle in adobe, finely chopped
	FOR THE REFRIED BEANS
	2 tablespoons olive oil
	1 small onion, chopped
	1 red capsicum, chopped
	1 bay leaf
	1 clove garlic, minced
	1 teaspoon ground cumin
	pinch chilli flakes
	2 x 400g cans black beans, drained
	FOR THE TOMATO SALSA
	2 medium tomatoes
	½ cucumber
	1 avocado
	⅓ cup coriander leaves
	juice ½ lime or lemon
	1 tablespoon extra virgin olive oil
	TO ASSEMBLE
	tostadas or corn chips (I used Tio Pablo)

1.	CASHETA CHIPOTLE
2.	In a small saucepan over a very low heat, mix the casheta with the chipotle and 1⁄4 cup water and stir to combine (adding a dash more water if necessary).
3.	FOR THE REFRIED BEANS
4.	Heat the oil in a pan, add the onion, capsicum and bay leaf and fry until soft with some salt, around 5-7 minutes.
5.	Add the garlic, cumin and chilli flakes and cook for a minute.
6.	Add the drained black beans and 1 cup water and cook gently until most of the liquid has disappeared, around 10 minutes.
7.	Blitz half the mix in a food processor then return to the pan and combine.
8.	FOR THE TOMATO SALSA
9.	Finely chop the tomatoes, cucumber and avocado and put into a bowl with the coriander, lime juice and olive oil.
10.	Toss gently and season to taste.
11.	TO ASSEMBLE
12.	Smear a little refried bean mix on a tostada, top with a spoonful of salsa and drizzle with the chipotle casheta.