Mexican Torta de Milanesa | Crispy & Juicy

Pat the beef cutlets dry, then pound them evenly thin between two layers of cling film using a meat mallet or a heavy pan. Season with salt, pepper, and a pinch of ground cumin.

Rinse the black beans and drain well. Heat in a small saucepan with 1/2 tsp ground cumin, a little salt, and 2 tbsp water over medium heat. Mash into a creamy puree using a potato masher or a fork, and keep warm.

Wash the tomatoes and cut into slices. Peel the red onion and cut into thin rings. Halve the avocado, remove the pit, and cut the flesh into wedges. Cut the lime into quarters.