Egg And Black Bean Tostadas Recipes

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CHORIZO AND EGG TOSTADAS

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Chorizo and Egg Tostadas image

Steps:

  • Preheat the oven to 425˚ F. Combine the tomatoes, red onion, jalapeños and brine, cilantro, lime juice, 1 tablespoon olive oil and 1/4 teaspoon salt in a medium bowl. Set aside.
  • Arrange the tostadas on 2 baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about 2 heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through, about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny, 2 to 3 more minutes. Season with salt and pepper.
  • Divide the tostadas among plates. Top with the tomato mixture, fried eggs and more cilantro. Serve with lime wedges.

Nutrition Facts : Calories 800, Fat 54 grams, SaturatedFat 20 grams, Cholesterol 447 milligrams, Sodium 1713 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Sugar 3 grams, Protein 39 grams

1 1/4 cups diced cherry tomatoes (about 8 ounces)
1/2 small red onion, finely diced
2 tablespoons pickled jalapeños, finely chopped, plus 1 tablespoon brine
1/2 cup packed fresh cilantro, chopped, plus more for serving
1 tablespoon fresh lime juice, plus wedges for serving
2 tablespoons extra-virgin olive oil
Kosher salt
8 tostada shells
1 14.5-ounce can refried beans
1/2 pound fresh chorizo, casings removed
1 cup shredded pepper Jack cheese (about 4 ounces)
8 large eggs
Freshly ground pepper

15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS

We use a greased muffin tin to cook 8 eggs all at once, a major time saver! Inspired by huevos rancheros, we love this with salsa verde, but you can try it with your favorite red salsa too.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



15-Minute Bean, Egg and Avocado Tostadas image

Steps:

  • Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
  • While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
  • Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.

2 jarred roasted red bell peppers
8 tostada shells
1 cup salsa verde
1 cup shredded Mexican blend cheese
Nonstick cooking spray
8 large eggs
Kosher salt
One 16-ounce can refried black beans
1 ripe avocado

TOSTADAS WITH EGGS, BLACK BEANS, AND CHORIZO

Provided by María A. Alvarado-Gómez

Categories     Bean     Egg     Pork     Breakfast     Brunch     Bake     Fry     Quick & Easy     Goat Cheese     Sausage     Avocado     Spring     Tortillas     Bon Appétit     Pennsylvania

Yield Makes 4 servings

Number Of Ingredients 9



Tostadas with Eggs, Black Beans, and Chorizo image

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.

12 ounces chorizo, casing removed
1 15 1/2- to 16-ounce can refried black beans
4 tablespoons olive oil
1 large onion, chopped
4 tostadas (purchased 5- to 6-inch-diameter crisp tortillas)
4 large eggs
1/2 cup drained purchased fresh tomato salsa
1 avocado, peeled, pitted, diced
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

BLACK BEAN TOSTADA

Make and share this Black Bean Tostada recipe from Food.com.

Provided by MsBindy

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20



Black Bean Tostada image

Steps:

  • Pour vegetable oil in a skillet to about 1/2 inch depth.
  • Heat until the oil is hot.
  • Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
  • Drain the tortillas on paper towels and set aside.
  • To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
  • Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
  • Add the tomatoes and orange juice.
  • Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
  • For the quacamole, slice the avocados in half.
  • Remove the pits and scoop out the avocado flesh with a spoon.
  • In a mixing bowl, mash the avocado until fairly smooth.
  • Add the garlic, lemon juice, and salt to taste.
  • Or use a food processor for a very smooth guacamole.
  • To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

8 corn tortillas
vegetable oil (for frying)
2 (16 ounce) cans black beans, drained
3 medium onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon minced chile
1/4 cup vegetable oil
1 medium tomatoes, chopped
2 oranges, juice of
salt
2 large ripe avocados
1 large garlic clove, minced
1 -1 1/2 lemon, juice of
salt
shredded lettuce
cheddar cheese or monterey jack cheese, shredded
sour cream
salsa

BLACK BEAN AND BEEF TOSTADAS

Just a handful of ingredients add up to one of our family's favorites. Also easy to double for company! -Susan Brown, Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Black Bean and Beef Tostadas image

Steps:

  • In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through., To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.

Nutrition Facts : Calories 392 calories, Fat 14g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 1011mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 10g fiber), Protein 23g protein.

1/2 pound lean ground beef (90% lean)
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) refried beans, warmed
8 tostada shells
Optional toppings: shredded reduced-fat Mexican cheese blend, shredded lettuce, salsa and sour cream

BLACK BEAN TOSTADAS

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 13



Black Bean Tostadas image

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
  • Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
  • Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
  • Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

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