Loaded Breakfast Tostadas
Ingredients
The black beans
-
1
15-ounce can
black beans, drained and rinsed
-
1
4.5-ounce can
diced green chilies
-
2
tablespoons
water
-
½
teaspoon
ground cumin
-
to taste
coarse salt and ground black pepper
The tostadas
-
2
slices
cooked bacon, crumbled or chopped
-
8
large eggs
-
to taste
coarse salt and ground black pepper
-
8
tostada shells
-
2
ripe
avocados, peeled, cored and sliced
-
½
cup
salsa
-
¼
cup
fresh cilantro, roughly chopped
Instructions
- Preheat the oven to a low broil.
- In a medium saucepan, heat black beans, green chilies, water, cumin, and a pinch of salt and pepper over medium heat until simmering, stirring regularly and mashing some beans with a fork.
- In a large non-stick skillet over medium heat, cook the bacon until crispy, about 3-4 minutes per side, then crumble it after placing it on a paper towel.
- Discard most of the bacon fat from the skillet and return it to medium heat.
- Crack the eggs into the skillet, season with salt and pepper, and cook for 2-3 minutes until the whites are mostly set. Cover and cook for an additional 1-2 minutes until the yolks are runny.
- Broil the tostada shells for 1-2 minutes on each side.
- Spread the bean mixture on the tostadas, then top with the eggs, crumbled bacon, avocado, salsa, and cilantro.
Nutrition Facts (estimated)
Servings
8 tostadas
Calories
251
Total fat
15g
Total carbohydrates
24g
Total protein
11g
Sodium
413mg
Cholesterol
186mg
You might also like