Heat the oil in a saucepan and saute the onion over medium heat for 4-5 minutes; pour in the garlic and spices and salve them 1 minute more. Then add the beans, refried beans, tomato sauce and pepper; breaking to the boil, lower the heat to a minimum and let it strain for 5-10 minutes
Preheat the grill. Transfer the sofrito to a refractory source, form a crown around the sofrito with the corn-fried and sprinkle the soy cheese. Gratine 3 minutes.
Mix the sauce well. Spread the avocado over the beans and top with the sauce.
To make at home the créme fraiche, mix 1 spoonful of whey with 1/2 cup thick cream and let stand covered 8 to 24 hours, until it thickens again. Stir well and keep in the fridge.
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