Tostadas with corn-kidney bean salad

Name: tostadas with corn-kidney bean salad
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 gordita; el traditional olive oil; 7,5 g fresh parsley; 70 g canned corn; 60 g red kidney beans in a tin; 1 lime cleaned up; 125 g sour cream; 1 ready to eat avocado; 50 g iceberg lettuce; 150 g smoked chicken strips

Mexican salad on fried gordita's with parsley, corn, red kidney beans, lime, sour cream, avocado, iceberg lettuce and smoked chicken.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C. Place the gordita's on a baking sheet covered with parchment paper.
Sprinkle with the oil, pepper and salt if necessary and bake for about 10 minutes in the oven.
Meanwhile, cut the parsley fine. Rinse the corn and beans under cold running water and let it drain. Mix them with the parsley.
Grate the green skin of half of the lime and press. Cut the other half into pieces.
Mix the sour cream with the lime zest and ½ tbsp lime juice (per 2 people). Season with pepper and salt.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
Prepare fine with a fork together with the zurero mixture. Season with pepper and salt.
Divide the gorditas over the plates. Brush with the avocado spread and divide the lettuce, chicken strips, corn and kidney beans.
Serve with the rest of the zureroom mixture and the lime parts.