4 tomatoes
1 tablespoon olive oil
1/2 sliced white onion
4 carrots, cut into fine strips (approx. 300g)
½ teaspoon epazote
2 cloves of garlic
Salt and ground black pepper to taste
1/2 cup refried black beans
1/4 cup fresh cheese (panela or feta)
Fresh cilantro and optional avocado + pickled red onions for garnish
1. Puree the tomatoes along with the garlic cloves, chipotle and a tablespoon or two of the adobo, salt and pepper. Set aside.
2.Heat the olive oil in a pot and sauté the onions until golden brown. Then add the carrots and sauté until soft. If necessary, add a little water. Season with epazote and sauté for another 2 minutes.
3. Now add the tomato-chipotle mixture and simmer until thickened, about 15 minutes. Season with salt and more pepper if needed.
4. To serve, top the previously baked tostadas with refried black beans. Add some tinga, crumbled cream cheese and some fresh cilantro leaves. You can also add avocado and pickled red onions if you like.
5. Serve immediately and enjoy.
