Put an Egg on It: Black Bean, Avocado, and Egg Tostadas

Today people are putting an egg on almost anything, from pasta to pizza and everything in between. This ‘put an egg on it’ recipe is for tasty tostadas, and they’re relatively healthy. The black beans offer amazing protein-plus-fiber content; avocados provide fiber, potassium, monounsaturated fat; and the eggs contain omega-3 fats, high-quality protein, and all B vitamins.

Black Bean, Avocado, and Egg Tostadas

Ingredients

Black Beans

  • 1 tablespoon vegetable oil
  • 1 cup finely chopped onion
  • 1-2 tablespoons finely chopped jalapeno pepper
  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon ground cumin
  • ½ pound dried black beans, soaked overnight
  • Kosher salt
  • Freshly ground black pepper
  • Juice from 1 lime

Tostadas

  • 2 cups vegetable oil
  • 8 corn tortillas
  • Salt
  • 8 eggs
  • 2-3 avocados, sliced
  • Chopped cilantro, for garnish
  • 4 green onions, thinly sliced
  • Salsa, for serving
  • Sour cream, for garnish
  • 2 limes, cut into wedges

Directions

Black Beans

Place vegetable oil in a medium saucepan that is set over medium-high heat. When the oil is heated, add onion, jalapeno, cilantro, and cumin. Cook and stir until the onions have softened. Add black beans to the saucepan. Add enough water to the saucepan until the beans are covered by 2 inches. Bring ingredients to a simmer. Cover the saucepan and cook the beans for approximately 40 minutes or until the beans are soft and the liquid has begun to thicken. If necessary, add hot water to keep the beans just covered with liquid. When the beans have finished cooking, squeeze the juice from the lime into the saucepan and stir. Season the beans with salt, black pepper.

Tostadas

Place 1/4” of oil in a deep skillet; heat until shimmering. Add one tortilla to the skillet; cook until tortilla begins to puff up and get golden. Using tongs, gently turn tortilla over and cook until second side gets golden. Transfer cooked tortilla to a paper towel-lined plate and season with salt while tortilla is still hot. Repeat process with remaining tortillas. When ready to serve, place tostadas on a serving platter or individual plates. Place warmed beans, avocado slices, and garnishes close by before you start to fry the eggs. Fry eggs until the whites are set but yolks still runny. Spread some of the warmed beans onto each tostada. Top each tostada with one fried egg. Add avocado, cilantro, and green onions. Add a dollop of sour cream atop each tostada. Serve with salsa and lime wedges. SERVES 4