Huevos Rancheros Breakfast Tostadas

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 15 minutes

Składniki

1 can low sodium black beans, drained and rinsed

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

4 white corn tortillas

1 tablespoon grape seed oil

4 eggs, cooked to desired doneness

1/4 cup crumbled queso fresco

avocado, sliced

cilantro

optional: pickled red onions (strongly suggest)

Wskazówki

Make the pickled onions ahead of time. (this is optional but I think the pickled onions totally make the dish!! I strongly encourage you to make them)

To a small food processor add drained and rinsed black beans, garlic powder, cumin, and smoked paprika. Blend until smooth and creamy. Set aside.

Preheat broiler to HIGH.

Place white corn tortillas on a baking sheet.

Place in oven under broiler for 2 minutes (until browned), flip the tortillas and brown the other side for another 2-3 minutes. You want the tortillas to be browned and crunchy.

Heat a large skillet to medium high heat.

Add grape seed oil to the pan. Crack four eggs in different locations on the pan and cook to desired doneness. I like mine over easy so I get that nice runny yolk.

Assemble the tostadas: add 1-2 tablespoons of the black bean mixture to tortilla (spread it out) top with an egg, 1 tablespoon of crumbled queso fresco, 2 slices of avocado, fresh cilantro and pickled onions.

Optional: you could also top with sriracha for a little heat

Wartości Odżywcze

• Wielkość Porcji: 1 tostada
• Kalorie: 292
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 191 mg
• Sód: 198 mg
• Węglowodany Całkowite: 24 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 2 g
• Białko: 13 g