- 1 tbsp salted butter (for frying)
- 2 flour tortillas
- Medium sized frying pan
Melt half of the butter onto medium sized frying pan. Place medium sized tortillas on pan and let crisp. (Until golden-brown) repeat the process again using the rest of the butter and the other tortilla. Get ready for a very good smell.
- 3 tbsp sour cream
- 1 tbsp salsa
- 415 ml canned pinto beans
- Small sauce pan
Prepare the filling. Ad the beans, salsa, 1/3 of cheese, and sour cream into small sauce pan. Mix well with tongs. Place over medium heat and wait for it to start to bubble. Once hot take it of burner. Make sure it is still hot when putting together dish.
- 50 g shredded cheddar cheese (for coating)
Put it all together. Line the hot tortillas into a small loaf pan. Put warm bean and cream mixture into loaf pan over tortillas than sprinkle the rest of cheese onto top.
Bake. Put dish into toaster oven and toast at highest heat for seven minutes, or until golden.
- ½ avocado (ripe, for decorating)
Let cool a bit but make sure you serve while still warm. Slice avocado thinly for garnish and also for a fresh touch.