Dry the beans

• Drain the black beans and pat them as dry as possible to remove excess moisture.
• Mash them roughly so they hold together in the panini.

Fill the tortilla

• Lay the tortilla flat and scatter the cheese over one half.
• Spread the mashed beans on top, then add more cheese over them.
• Fold the tortilla over to seal the filling inside.

Toast the panini

• Place the folded tortilla in a hot pan and press it down with a spatula.
• Cook longer than you think, until deeply golden and crispy on both sides.

Serve

• Cut the panini tostada and serve hot with habanero hot sauce.