Ingredients
- 8 corn tortillas
- 1 tablespoon olive oil
- 15-ounce can black beans
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 4 ounces cheese, crumbled cotija or Feta
- 1 avocado, pitted and thinly sliced
- Pico de Gallo, see below
- Lime Crema, see below
- 8 Eggs, fried to desired doneness
Pico de Gallo
- 1 large Roma tomato, diced
- 1/4 cup minced red onion
- 1/4 cup minced cilantro
- 1 tablespoon minced jalapeño
- 1 tablespoon lime juice
- Salt and pepper, to taste
Lime Crema
- 1/2 cup sour cream
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- Salt and pepper, to taste
Nutrition Information
Serving size: Tostadas
Calories: 580
Carbohydrate: 49g (16%)
Protein: 28g (56%)
Total Fat: 32g (49%)
Saturated Fat: 12g (60%)
Trans Fat: 0g
Cholesterol: 410mg (137%)
Sodium: 880mg (37%)
Dietary Fiber: 14g (56%)
Calcium: 30%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Pre-heat oven to 400 degrees and line a baking sheet with foil. Brush tortillas evenly on both sides with olive oil. Bake for 6-7 minutes per side or until brown and crispy.
While tortillas are baking, place black beans in a medium bowl and mash with lime juice, cumin, smoked paprika, salt and cayenne; set aside.
Prepare Pico de Gallo by mixing together all ingredients in a small bowl; set aside. Repeat with the Lime Crema in a third bowl.
To assemble tostadas, spread a couple tablespoons of the black bean puree on top of each crispy tortilla. Top with cotija cheese, avocado slices, Pico de Gallo and Lime Crema.
Right before serving, fry eight eggs to preference and top each tostada with one egg before serving.
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