Black Bean, Avocado, and Egg Tostadas

Name: Black Bean, Avocado, and Egg Tostadas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, sliced; 227 grams dried black bean, soaked overnight; 8 corn tortillas; 8 eggs; 1 Tbsp chopped fresh cilantro leaves, plus more for garnish; 0 teaspoons ground cumin; 4 servings Hot sauce for serving; 4 servings Kosher salt and freshly ground black pepper; 1 lime, cut into wedges; 1 Tbsp juice from about 1 lime; 237 milliliters medium onion, finely chopped (about; 473 milliliters About vegetable, canola, or peanut oil; 4 scallions, thinly sliced; 1 Tbsp vegetable oil

Black Bean, Avocado, and Egg Tostadas might be just the Mexican recipe you are searching for. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 575 calories, 17g of protein, and 39g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up scallions, juice from 1 lime, eggs, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat vegetable oil in a medium saucepan over medium high heat until shimmering.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add onion, jalapeño, cilantro, and cumin. Cook, stirring, until the onions are soft, about 4 minutes.

Ingredients you will need

Cilantro

Onion

Cumin

Add the soaked black beans, then add water until the beans are covered by 2 inches and bring to a simmer. Cover and cook, adding water if necessary to keep the beans just covered, until the beans are soft and the liquid has begun to slightly thicken, about 40 minutes. Season to taste with salt, pepper, and lime juice. Beans can be made up to 3 days in advance and reheated before serving.

Ingredients you will need

Black Beans

Lime Juice

Pepper

Beans

Water

Salt

Heat 1/4 inch of oil in a medium saucepan until shimmering, add a tortilla and cook until golden and puffed, then flip and continue to cook until both sides are golden.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Sauce Pan

Transfer to a paper towel-lined plate and immediately season with salt. Repeat with remaining tortillas. Once cooled, tostadas can be kept in a sealed container for up to 3 days.

Ingredients you will need

Tortilla

Tostadas

Salt

Equipment you will use

Paper Towels

When ready to serve divide tostadas between 4 plates, have the beans warm and the avocado and garnishes at hand before you start to fry the eggs.

Ingredients you will need

Tostadas

Avocado

Beans

Egg

Heat a drizzle of vegetable oil in a large non-stick or cast iron skillet over medium-high heat, when oil just begins to smoke add as many eggs as your pan will allow without overcrowding. Fry the eggs until the whites are set and the yolks are runny. Top as many tostadas as you have fried eggs with beans, then top each one with an egg, followed by sliced avocado, cilantro, and scallions.

Ingredients you will need

Cooking Oil

Green Onions

Cilantro

Tostadas

Avocado

Beans

Egg Yolk

Egg

Equipment you will use

Frying Pan

Serve immediately with sliced lime and hot sauce.

Ingredients you will need

Hot Sauce

Lime

Equipment

Sauce Pan

Paper Towels

Frying Pan

Ingredients

Servings:

avocados, sliced 227grams

dried black bean, soaked overnight 8

corn tortillas 8

eggs 1Tbsp

chopped fresh cilantro leaves, plus more for garnish 0teaspoons

ground cumin 4servings

Hot sauce for serving 4servings

Kosher salt and freshly ground black pepper 1

lime, cut into wedges 1Tbsp

juice from about 1 lime 237milliliters

medium onion, finely chopped (about 473milliliters

About vegetable, canola, or peanut oil 4

scallions, thinly sliced 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.