Tuesday, December 17

Bean, Cheese, & Avocado Tostadas with Fried Eggs

You'd never know these tostadas are made from leftovers

Bean, Cheese, & Avocado Tostadas with Fried Eggs

I love simmering a big pot of beans over the weekend and then using the leftovers as a side dish, snack, or part of a meal all week long. I had a handful of leftover beans that I mashed together and smeared onto a hot crispy tostada shell before sprinkling with cheese and topping with a fried egg. It’s a humble meal, but the garnishes of buttery sliced avocado, spicy jalapeno, and fresh cilantro keep it flavorful and exciting. It makes a great breakfast, but I usually eat something like this for dinner on a busy weeknight. There are seemingly endless variations of this recipe and it’s a great vehicle for using up any leftovers you have in your fridge.

Related Recipes:
- Perfectly Cooked Black Beans
- Chilaquiles
- Mahi Mahi Tostadas with Avocado Sauce

Mashed Bean and Cheese Tostadas with Fried Eggs, Avocado, & JalapeƱos:
  • Heat 1" of canola oil in a small skillet until very hot and shimmering.
  • Add in 4 corn tortillas, one tortilla at a time, and cook until crisp and golden, using tongs to flip a few times while frying. Let the tostada shell drain on paper towels and repeat the process with the next three tortillas.
  • Meanwhile, mash 1 c. of warm, cooked black beans with a few tbsp. of bean cooking liquid* until thick and spreadable. Season with salt and pepper as necessary.
  • Spread a layer of the black beans on one side of each tostada, then sprinkle with a layer of grated Jack cheese. Place the tostadas on a baking sheet and transfer to a 350F oven to melt the cheese and keep warm.
  • While cheese is melting, fry 4 eggs to your desired doneness and season with salt and pepper.
  • Transfer the tostadas to plates, top each with a fried egg, a few slices of avocado, slices of thinly sliced jalapeƱo, and a few leaves of fresh cilantro.
  • Serve immediately and enjoy.

Serves four
*This is if you cooked your own dried beans. Otherwise, drain canned beans and add a little water or chicken stock as necessary to form the right consistency.