- lime - 2 pieces
- green onions - 2 pieces
- corn kernels - 300 Grams
- olive oil - 3 items. spoons
- Salt and ground pepper - - To taste
- chili jalapeno - 1 piece
- Cherry tomatoes - 500 Grams
- cheese - 240 Grams
- tortillas - 4 pieces
- black beans - 450 Grams
- avocado - 1 piece
1. Slice the onion into thin slices and mix in a bowl with corn. Add 1 tablespoon oil, season with salt and pepper, mix well. Cover and place in the refrigerator. 2. Cut the jalapeno pepper into 2 parts, remove the seeds and grind. Cut tomatoes in half. Mix chili with tomatoes in a sealed container, cover and put in the refrigerator. 3. Large grate the cheese on a grater, place in a closing plastic bag and put in the refrigerator. 4. Preheat the oven to 245 degrees. Arrange the flat cakes on two sheets for baking. Lubricate the remaining 2 tablespoons of oil on both sides. Put the beans in flat cakes. Top with tomatoes, chili and cheese. Bake until golden and crispy, about 10 minutes. 5. While cakes are baked, peel avocado, cut and mix with corn kernels. Serve with cakes and, if desired, with sour cream.
Servings: 4