Ingredients

The following ingredients have 4 Servings
  • 1 can low sodium black beans, drained and rinsed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 4 white corn tortillas
  • 1 tablespoon grape seed oil
  • 4 eggs, cooked to desired doneness
  • 1/4 cup crumbled queso fresco
  • avocado, sliced
  • cilantro
  • optional: pickled red onions (strongly suggest)

Instruction

  • Make the pickled onions ahead of time. (this is optional but I think the pickled onions totally make the dish!! I strongly encourage you to make them)
  • To a small food processor add drained and rinsed black beans, garlic powder, cumin, and smoked paprika. Blend until smooth and creamy. Set aside.
  • Preheat broiler to HIGH.
  • Place white corn tortillas on a baking sheet.
  • Place in oven under broiler for 2 minutes (until browned), flip the tortillas and brown the other side for another 2-3 minutes. You want the tortillas to be browned and crunchy.
  • Heat a large skillet to medium high heat.
  • Add grape seed oil to the pan. Crack four eggs in different locations on the pan and cook to desired doneness. I like mine over easy so I get that nice runny yolk.
  • Assemble the tostadas: add 1-2 tablespoons of the black bean mixture to tortilla (spread it out) top with an egg, 1 tablespoon of crumbled queso fresco, 2 slices of avocado, fresh cilantro and pickled onions.
  • Optional: you could also top with sriracha for a little heat