Chalupas de Queso de Cabra

Knead the tortilla masa with half the goat's cheese and the salt until uniform in texture and color. Divide the dough into 30 oblong balls and flatten each into thickish 1/8 inch oval tortillas. Cook on a hot comal or cast-iron pan over medium heat for 1 to 2 minutes on each side until they are a light golden brown, As soon as they are cool enough to handle, pinch up the sides to form a ridge 1/4 inch high. Set aside while making the bean paste.

Heat the oil in a large frying pan over medium heat and saute the onions and garlic until translucent. Add the tomatoes and a little salt, and cook for about 5 minutes. Add the beans and cook, stirring, until they have dried to the consistency of a paste.

To serve, warm the tortillas on a comal or cast-iron griddle and spread a little bean paste on them. Top with the remaining goat's cheese and sprinkle with the lettuce.