The white cheese adds saltiness and creamy texture to the crisp and fresh tostada.
Let everyone make their own! Serve the crisp tortillas plain and let everyone add the toppings from separate bowls.
Tostadas are one of those great Mexican things that need to be eaten with your fingers. They are very quick to make, especially if you turn to ready made refried beans (frijoles refritos), salad mix and store bought salsa. And yes, you are allowed! Everything needs not always be made from scratch. White cheese is a great replacement for real Mexican cheese that is rarely available here. The Mexicans have a habit of crumpling tiny pieces on top of their food but, what the heck, let us use a more generous hand. The taste is worth it!
Pour about 1 cm oil into a frying pan and heat it up. Fry the corn tortillas crisp on both sides, about 30 seconds a side. Absorb excess oil in a paper towel. Keep warm in a 100° oven. Cut out the avocado flesh and dice it. Heat up the beans. Spread a good tablespoon of beans on every tostada, top with salad, avocado, white cheese, green salsa and fresh coriander. Cut up the limes so everyone can squeeze some on top of their tostadas.