Black Bean And Fried Egg Tostadas Recipes
BLACK BEAN AND FRIED EGG TOSTADAS
Looking for last minute dinner ideas? (Aren't we always?) This tostada recipe has you covered! These vegetarian tostadas are a delicious 15 minute dinner that the whole family will love.
Provided by Janssen Bradshaw
Categories Main Dish
Time 15m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Arrange the tortillas on a cookie sheet (or two, more likely) and divide the cheese evenly over the tops of the tortillas. Bake until the cheese has melted, about 5 minutes.
- In a saucepan, warm the beans, sour cream, cumin and lime juice. When the mixture is warm, mash with a fork until slightly chunky, then salt and pepper to taste. Stir in the chopped spinach. Spread evenly over the cheesy tortillas.
- Fry the eggs then place one on top of each tortilla. Top with avocado and drizzle a little sriracha sauce on top. Serve immediately.
BLACK BEAN POBLANO & FRIED EGG TOSTADOS
A delicious take on huevos rancheros that works just about anytime of day. You can use store-bought tostada shells instead of frying your own.
Provided by dstripling
Categories Breakfast
Time 40m
Yield 4 Tostados, 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
- Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
- Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
- Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
- Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
- Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g); PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".
Nutrition Facts : Calories 559, Fat 31, SaturatedFat 14.8, Cholesterol 372, Sodium 464, Carbohydrate 50.4, Fiber 14.1, Sugar 3.5, Protein 24.1
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