Refried beans, totopos or chickpea flour nachos and guacamole.

To make the totopos or nachos, mix the 200gr. Of chickpea flour. 100ml. Of water, turmeric, pepper and salt and make a dough, you will see that it sticks and is a little hard.

Prepare the oven tray with parchment paper and paint it with AOVE, put the ball of dough and on top another parchment paper painted to be able to pass the rolling pin without sticking and make a thin plate.

Now we cut the plate into triangles (I have helped myself by painting the spoon with EVOO from time to time so that it does not stick).

Bake for 15-17 minutes and check them every 5 minutes. When you see that they are browning let them cool on the rack.

Let's go with the guacamole as easy as mashing 1 avocado with a fork (guacamole is not a puree), chop a small onion and tomato (previously blanched to remove the skin easily), add chopped cilantro, a pinch of pepper, salt and a squeeze of lemon juice. Ready!

For the refried beans I used a jar of red kidney beans that I had at home, washed them well, drained them and set them aside.

Chop a small onion and poach it with a splash of EVOO, when it starts to become transparent add the beans and mash them (with a fork is enough) until it is a well blended puree with the onion. Stir it until it holds in the form of a roll.

Serve and top with a little Gradano Padano and cottage cheese.