Wednesday, May 1

Bean, Cheese, & Egg Tostadas




Now that I like black beans, I’m able to enjoy their benefits of being one of the cheapest dishes to make. This recipe couldn’t be easier as it’s made entirely of ingredients I usually keep around  the house – tortillas, cheese, eggs – and leftover beans from a big pot I made last weekend. While simple, the flavors and textures are still exciting from the crispy fried tostadas, runny egg yolk, and hearty black beans. I serve a few garnishes that really pack a punch and elevate the dish: toasted cumin oil, sliced avocado, quick-pickled red onion, and fresh cilantro. It’s a quick and cheap meal at its finest.


Bean, Cheese, & Egg Tostadas:
  • Heat 1/2" of canola oil in a heavy skillet under very hot but not smoking.
  • Add in a corn tortilla and cook for 2 minutes a side, turning once, or until puffed, crispy, and golden brown.
  • Set tostada on a paper towel to drain, sprinkle with salt, and repeat with 3 more corn tortillas.*
  • Sprinkle each tostada with grated monterey jack cheese and melt in a 375F oven for 3-4 minutes.
  • Meanwhile, heat 1 tbsp. olive oil and 1 tsp. cumin seeds in a skillet until cumin is toasted, about 2-3 minutes.
  • Pour out the cumin oil into a bowl and place back on the stove.**
  • Crack in 4 eggs and fry until whites are set and yolks are still runny. Season with salt and pepper.
  • To assemble, spoon warm black beans*** on top of each cheesy tostada, top with a fried egg, and drizzle with reserved cumin oil.
  • Serve with avocado, pickled red onions, fresh cilantro, hot sauce, etc.

Serves two-four
*I like to keep tortillas on a baking rack over a baking sheet in a hot oven while they're waiting to be assembled. Can be made and stored in the oven an hour before serving.
**Leave a little oil in the pan to fry the eggs with.
***I used leftover beans from this recipe. You can use any cooked, drained beans that you like.