BREAKFAST TOSTADA
Text excerpted from THE MINIMALIST KITCHEN © 2017 by Melissa Coleman. Reproduced by permission of Oxmor House. All rights reserved. This recipe might be one of the theses of the book-how to turn leftovers into an entirely new meal. Leftovers have a bad rap, except when they taste like this. By using up premade refried black beans, pickled veggies, and Ancho-lada Sauce, this tostada takes on a new life of its own. This is the beauty of putting in work earlier in the week-a weekday breakfast that tastes like the weekend. Of course, you could just sleep in on the weekend and wake up to this, too.
Provided by Food.com
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 24
Steps:
- 1. Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
- 2. Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm.
- 3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately.
- Notes.
- Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada.
- Ingredient Tip.
- You'll notice cotija cheese used throughout the book. I love it for two reasons-a little goes a long way and it doesn't require dirtying a grater.
- For the Pickled red onions:.
- Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the ?salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
- For the Ancho-lada sauce:.
- In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge.
- GET THE BOOK HERE:
- https://www.amazon.com/Minimalist-Kitchen-Wholesome-Essential-Techniques/dp/084875526X.
Nutrition Facts : Calories 903.4, Fat 35, SaturatedFat 6, Cholesterol 240.2, Sodium 9185.1, Carbohydrate 130.8, Fiber 31.7, Sugar 48, Protein 28.8
BREAKFAST TOSTADAS RECIPE BY TASTY
In this recipe, crispy tostada shells are topped with refried beans and fluffy scrambled eggs that are loaded with jalapeño, onion, and tomato. It's all topped with a handful of pepper Jack cheese, then broiled for a melty, bubbly finish. Garnish with fresh cilantro and serve with sour cream and guacamole!
Provided by Tikeyah Whittle
Categories Lunch
Time 27m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler. Line a baking sheet with parchment paper.
- In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the tomatoes, jalapeños, and onion, and cook, stirring, until soft and beginning to turn brown, about 8 minutes. Season with salt and pepper,
- Add the eggs, reduce the heat to medium, and cook, stirring occasionally, until cooked through, 12-15 minutes. Remove the pan from the heat and stir in the cilantro.
- Arrange the tostadas on the prepared baking sheet and broil, flipping halfway through, until lightly golden and fragrant, about 1 minute total.
- Spread 3 tablespoons of the beans evenly over each tostada. Divide the scrambled eggs among the tostadas, piling them in the center of the beans, then sprinkle evenly with the pepper Jack cheese. Broil until the cheese is just melted, 1-2 minutes.
- Transfer the tostadas to plates and garnish with more cilantro. Serve hot with sour cream and guacamole on the side.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams
BLACK BEAN BREAKFAST TOSTADAS
These simple black bean breakfast tostadas are fresh, full of flavor, and ready to eat in just minutes.
Provided by Soup Loving Nicole
Categories Tostadas
Time 9m
Yield 4
Number Of Ingredients 9
Steps:
- Divide tostada shells between 4 plates.
- Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
- Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
- Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 31.4 g, Cholesterol 201.2 mg, Fat 23 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 6.3 g, Sodium 716.9 mg
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