Black Bean and Egg Tostadas

I recently had the opportunity to celebrate the season #SummerSideUp with Egg Farmers of Canada and Chef Lynn Crawford at her restaurant, Ruby Watchco in Toronto.  I had the opportunity to enjoy the dishes she had developed for Egg Farmers of Canada, and what a treat it was.

Eggs are so versatile and since they are packed with essential nutrients and 6 grams of high quality protein they are perfect for everything from breakfast to dessert.  Chef Lynn’s recipes really exemplify what #SummerSideUp is all about – casual summertime entertaining with delicious and creative recipes anyone can make.

There is nothing like sitting around a table with family and friends to enjoy good food and conversation. That is just what we were able to enoy at Ruby Watchco as we dug into #SummerSideUp dishes.

The great thing about eggs, is that they are always fresh, local and high-quality, regardless of where you shop.  Perfect to pair with other fresh and local ingredients.

Check out the amazing egg-inspired recipes Chef Lynn created and celebrate the season #SummerSideUp by making them yourself at home.

First up was a fresh and flavourful Nova Scotia Lobster and Egg Rolls.  There is nothing like Canadian Lobster and Eggs coming together for a unique twist on a classic.

Next up were Black Bean and Egg Tostadas, check out the recipe below.  I have to admit that this was the recipe I was least interested in as I generally find black beans to be flavourless but this turned out to be my favourite course.  The combination of all the ingredients make for a truly unforgettable meal.  It has such a complex flavour yet the ingredients are so simple and the recipe is something anyone can create in their own home kitchen.

To finish up our meal we enjoyed some decadent Chocolate Brownie S’mores.  I can’t even begin to tell you how perfect that smear of toasted marshmallow, brownie and fresh berries worked so well with that bit of fresh basil.  Incredible!

Black Bean and Egg Tostadas

Ingredients:

1/2 medium red onion, thinly sliced
2 tbsp (30 mL)fresh lime juice
1/4 tsp (1.25 mL)salt
1 tbsp (15 mL)olive oil, for frying
1 clove garlic, minced
1/4 tsp (1.25 mL)ground cumin
1/4 tsp (1.25 mL)chili powder
1 can black beans (540 mL), rinsed and drained
6 small eggs
6 corn tostadas
1 avocado, sliced
3 small radishes, thinly sliced
1 jalapeño, thinly sliced
1/2 cup (125 mL)crumbled queso fresco
For garnish, fresh cilantro leaves and sliced limes

Directions:

In a small non-reactive bowl, combine red onion, lime juice, and salt. Set aside.

In a saucepan over medium heat, add oil and gently sauté garlic. Add cumin, chili powder, and black beans, and warm through. If desired, lightly mash beans with a fork. Set aside.

In a large nonstick skillet over medium high heat, add oil and fry eggs sunny side up, in batches if necessary.

To assemble: For each serving, spoon warm black beans over tostada. Top with avocado, then fried eggs. Garnish with red onion, radishes, jalapeño, queso fresco and cilantro leaves. Serve with sliced limes.

Continue to Content

Yield: 6

Black Bean and Egg Tostadas

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Print

Ingredients

• 1/2 medium red onion, thinly sliced
• 2 tbsp fresh lime juice, 30 mL
• 1/4 tsp salt, 1.25 mL
• 1 tbsp olive oil, 15 mL, for frying
• 1 clove garlic, minced
• 1/4 tsp ground cumin, 1.25 mL
• 1/4 tsp chili powder, 1.25 mL
• 1 can black beans, 540 mL, rinsed and drained
• 6 small eggs
• 6 corn tostadas
• 1 avocado, sliced
• 3 small radishes, thinly sliced
• 1 jalapeño, thinly sliced
• 1/2 cup crumbled queso fresco, 125 mL
• For garnish, fresh cilantro leaves and sliced limes

Instructions

1. In a small non-reactive bowl, combine red onion, lime juice, and salt. Set aside.
2. In a saucepan over medium heat, add oil and gently sauté garlic. Add cumin, chili powder, and black beans, and warm through. If desired, lightly mash beans with a fork. Set aside.
3. In a large nonstick skillet over medium high heat, add oil and fry eggs sunny side up, in batches if necessary.
4. To assemble: For each serving, spoon warm black beans over tostada. Top with avocado, then fried eggs. Garnish with red onion, radishes, jalapeño, queso fresco and cilantro leaves. Serve with sliced limes.

Nutrition Information:

Yield:

6

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

Disclosure: I am Egg Farmers of Canada ambassador campaign that is managed by SJ Consulting. I received compensation in exchange for my participation in this campaign.

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!