Huevos Rancheros Breakfast Tostadas
Ingredients
The base
-
1
can
low sodium black beans, drained and rinsed
-
½
teaspoon
garlic powder
-
½
teaspoon
cumin
-
¼
teaspoon
smoked paprika
-
4
pieces
white corn tortillas
The toppings
-
1
tablespoon
grape seed oil
-
4
pieces
eggs, cooked to desired doneness
-
¼
cup
crumbled queso fresco
-
to taste
avocado, sliced
-
to taste
cilantro
-
optional
pickled red onions
Instructions
- Make the pickled onions ahead of time if desired.
- Blend the black beans, garlic powder, cumin, and smoked paprika until smooth and creamy.
- Preheat the broiler to high.
- Broil the corn tortillas for 2 minutes on one side, flip, and broil for another 2-3 minutes until crunchy.
- Heat a skillet over medium-high heat and add grape seed oil.
- Crack the eggs into the skillet and cook to your preference.
- Assemble the tostadas by spreading the black bean mixture on the tortillas, adding an egg, crumbled queso fresco, avocado, cilantro, and pickled onions.
Nutrition Facts (estimated)
Servings
4
Calories
292
Total fat
16g
Total carbohydrates
24g
Total protein
13g
Sodium
198mg
Cholesterol
191mg
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