Egg and Black Bean Tostadas

Name: Egg and Black Bean Tostadas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, pitted, peeled and diced; 177 milliliters rinsed drained black beans (from 15-oz can); 2 Tbsps Old El chopped green chiles (from 4.5-oz can); 4 eggs; 4 6-inchs Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package); 57 grams 1/2 cup shredded Cheddar cheese

Egg and Black Bean Tostadas might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 336 calories, 15g of protein, and 18g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Only This recipe is typical of Mexican cuisine. Head to the store and pick up avocado, cheddar cheese, old el chiles, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 375F. Line 2 cookie sheets with foil or cooking parchment paper.

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Baking Paper

Baking Sheet

Aluminum Foil

Oven

Place 2 tortillas on each cookie sheet.

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Tortilla

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Baking Sheet

Sprinkle evenly with chiles and beans, leaving room in center of tortilla for egg. Break 1 egg into custard cup or small bowl; gently transfer from cup to center of 1 tortilla. Repeat with remaining 3 eggs.

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Tortilla

Custard

Chili Pepper

Beans

Egg

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Bowl

Sprinkle each tortilla with 2 tablespoons cheese.

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Tortilla

Cheese

Bake 10 to 15 minutes or until whites and yolks are firm, not runny. Top with avocado.

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Avocado

Egg Yolk

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Oven

Serve immediately.

Equipment

Ingredients

Servings:

avocado, pitted, peeled and diced 177milliliters

rinsed drained black beans (from 15-oz can)2Tbsps

Old El chopped green chiles (from 4.5-oz can)4

eggs 46-inchs

Old El flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)57grams

1/2 cup shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.