Black Bean and Egg Tostadas
Prep Time
20 mins
Cook Time
15 mins
Servings: 6
Author: Chef Lynn Crawford
  • 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
  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.