15 Minute Bean Egg And Avocado Tostadas Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
• Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
• On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
• Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
• To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.

Steps:

• Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
• Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
• Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
• Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
• Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
• Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g); PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".

Steps:

• To make the tortillas, add 2 tablespoons of vegetable oil in large frying pan. Place over medium-high heat. Add the tortillas one at a time and fry until golden brown and crispy, about 1 minute each side. Use a tong to transfer to paper towl covered plate. Set aside.
• Next, heat 2 tablespoons vegetable oil over medium-high heat in the same frying pan used to fry the tortillas. Add the entire package of Simply Potatoes Diced Potato with Onion, diced red pepper, black beans, cumin and salt to pan; stirring to coat potatoes evenly. Cover and cook the potatoes 10 minutes, stirring every 2-3 minutes.
• While the potatoes are cooking, combine avocado, diced onion, diced tomatoes, jalapeno pepper, and lime juice together in a medium bowl. Cover and refrigerate until you are ready to serve.
• Next, heat a large non-stick frying pan on medium. Add butter to frying pan. Beat eggs and milk together in a medium bowl for about 2 minutes. Add the egg mixture to pan. Once eggs begin to set, stir and fold eggs over until no visible liquid remains. Remove from heat.
• Assemble each tostada by topping with the potato black bean mixture, scrambled eggs, avocado pico, and 1 tablespoon of goat cheese. Serve extra potato/black beans on the side. Enjoy!

Steps:

• Drain off about 1/2 cup of liquid from the beans, retaining it in a separate bowl to use later for moistening the beans, should they dry out. Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili. Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add beans and cook at a brisk simmer, stirring and mashing with the back of your spoon, a potato masher or a wooden pestle, until they thicken and begin to get crusty on the bottom. Stir up the crust each time it forms, and mix it into the beans. Cook until beans are thick but not dry, 10 to 15 minutes. They will continue to thicken and dry out when you remove them from the heat. Add liquid you saved from the beans if they seem too dry, but save some of the liquid for moistening the beans if you are serving them later. Taste and adjust salt (they probably won't need any as the broth reduces when you refry them).
• Cut tortillas in half. To toast in the microwave, place as many as will fit in a single layer in the microwave and microwave for 1 minute. The tortillas will be moist on the bottom. Flip them over and microwave for another minute. Flip again and zap for 30 seconds to a minute if they are still moist. Continue to zap in 30-second intervals until crisp. Alternatively, deep-fry tortillas in sunflower oil or grapeseed oil until crisp and drain on paper towels.
• Spread a layer of refried beans (about 2 tablespoons) over each tortilla half. Top with cabbage. Spoon salsa over the cabbage and top with sliced or diced avocado, a sprinkling of chopped toasted almonds and a sprinkling of queso fresco.

Steps:

• Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
• Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.