Gluten Free Tostadas w/ Egg, White Bean and Chili Sauce
Ingredients
The base
-
1¼
cups
cooked white navy beans
-
4
small
corn tortillas
-
½
tablespoon
coconut oil or real butter
-
½
cup
aged cheddar (shredded)
-
1
cup
shredded brussel sprouts or leafy green vegetable of choice
The sauce and seasoning
-
½ to 1
teaspoon
garlic clove (minced)
-
½
teaspoon
ground paprika
-
to taste
sea salt
-
to taste
black pepper
-
1
lime
for juice
-
chili sauce
for serving (optional)
The eggs
-
4
eggs
-
¼
cup
cream/milk or almond milk
Oils
-
to taste
olive oil or avocado oil
Instructions
- Drain the beans and heat them in a saucepan over low heat, seasoning with black pepper.
- Whisk the eggs in a bowl and mix in some coconut milk or cream for thickness.
- Heat a skillet with coconut oil or butter and scramble the eggs with cheese, garlic, paprika, and salt.
- Brush the tortillas with olive or avocado oil and bake in the oven at 400°F for about 6 minutes, flipping once.
- Remove the tortillas from the oven and top with scrambled eggs, brussel sprouts, beans, and chili sauce.
- Add more sea salt and squeeze lime juice on top before serving.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
400mg
Cholesterol
370mg
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