Prep Time: 10 minutes
Total Time: 10 minutes
- 1/2 of a large tomato
- 4 oz panela (queso fresco)
- 1/2 avocado
- 1 small quesadilla (tortilla, meats, cheeses or other fillings)
- 1/2 cup refried beans
- 1/2 cup black beans
- 1/4 cup scoop guacamole
- 3 flautas or taquitos (3 tortillas, 1/2 cup meat or cheese filling)
- 1/4 cup crema
- 1/4 cup chunky salsa or pico de gallo
- crumbled cotija (for topping)
Place flauta/taquito filling down the center of each corn or flour tortilla. The filling is usually a meat cooked with seasonings but cheese or chiles can be used as well, be creative. Roll up and secure each one with toothpicks. Fry in hot oil until tortilla is browned. Drain on paper towels and cut each one in half.
Slice the cheese lengthwise into 3 pieces and cut the avocado into 3 slices.
To prepare the platter, warm the beans and place them in the center of the plate. Add the scoop of guacamole to one side of the beans and the salsa on the other. Begin by placing the the tomato slices evenly spaced. To do this, think of a clock and place them at 12, 4 and 8 o'clock. Then place a cheese slice to the right of each tomato. Then place the quesadilla slices and two pieces of flauta or taquito to the right of the cheese. You should have just enough room to place the pieces of avocado to complete the ring of appetizers.
Pour some crema over each flauta or taquito and sprinkle the cotija over the beans. Serve while hot.