Black Bean and Egg Tostadas
Crispy corn tostadas topped with seasoned black beans, scrambled eggs, and fresh avocado for a vibrant and quick Mexican-inspired meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.09/serving
Dietary
- Nut-Free
- Dairy-Free
- High-Protein
- High-Fiber
- Low-Sugar
Tags
- quick
- healthy
- savory
- comfort food
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion (medium, finely chopped)
- 0.5 green bell pepper (finely chopped)
- 15 ounce black beans (rinsed and drained)
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt
- 4 large eggs (lightly beaten)
- 8 corn tostadas
- 1 avocado (ripe, sliced)
- 0.25 cup fresh cilantro (chopped)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and green bell pepper; sauté for 5 minutes until softened.
- Stir in rinsed black beans, chili powder, ground cumin, and salt. Cook for 5 minutes, mashing some of the beans with the back of a spoon for a creamier texture. Keep warm.
- In a separate small non-stick skillet, scramble the lightly beaten large eggs over medium heat until just set, about 2-3 minutes. Season with a pinch of salt and pepper (not listed separately, part of raw text).
- To assemble, spread a portion of the seasoned black beans over each corn tostada. Top with scrambled eggs and sliced ripe avocado. Garnish with chopped fresh cilantro, if desired.
Notes
Ensure tostadas are fresh and crisp. For extra spice, a dash of your favorite hot sauce can be added.
Nutrition (per serving)
- Calories: 365
- Protein: 21.5 g
- Carbohydrates: 40.5 g
- Fat: 15.5 g
- Fiber: 10.5 g
- Sodium: 650 mg
- Saturated Fat: 2.5 g
- Sugar: 3.5 g
- Cholesterol: 185 mg