Peppery Corn Tortilla Crunch

A quick and delightful dish featuring crisp corn tortillas topped with creamy avocado, savory black beans, and tangy queso fresco, offering a satisfying blend of textures.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Heat a skillet over medium-high heat and add the vegetable oil. Once hot, carefully place the corn tortillas in the skillet. Cook each side for about 1-2 minutes until crisp and lightly golden. It's essential to watch closely to prevent them from burning. If they brown too quickly, reduce the heat slightly.
2. 2.
   In a small saucepan over medium heat, add the black beans. Stir them occasionally until they are warmed through, about 3-5 minutes. Use the back of a spoon to gently mash some beans; this will create a thicker texture while still leaving some beans whole. Season with a pinch of salt if desired, and set aside.
3. 3.
   Prepare your avocado by slicing it thinly. A ripe avocado will yield the best creamy texture, which contrasts nicely with the crunchy tortillas. If your avocado is too firm, let it rest at room temperature until it softens.
4. 4.
   Lay the warm tortillas on a plate. Spread the mashed black beans evenly across each tortilla, using a spoon to smooth them out. This layer acts as a glue for the other toppings, so ensure even coverage.
5. 5.
   Gently place slices of avocado over the beans on each tortilla. Sprinkle crumbled queso fresco evenly on top, allowing it to scatter slightly over the edges. To finish, add a touch of freshly cracked pepper or a sprinkle of cayenne for an extra kick. Enjoy immediately for the best textural contrast.