Tostadas with Fried Eggs and Black Bean Purée
For a sunny dinner, bring Mexico to the table. These tostadas are topped with a seasoned black bean purée, fresh vegetable salsa and roasted bell peppers. Make it a complete and nourishing meal by adding a fried egg on top. Simple and festive!
Ingredients
- 3/4 cup (105 g) cherry tomatoes, quartered
- 1/2 cup (75 g) frozen corn kernels, thawed
- 1 small red onion, chopped
- 1 jar (200 ml) store-bought grilled peppers, drained and cut into small dice
- 3 tbsp (45 ml) lime juice
- 1/2 tsp sugar
- 3 garlic cloves, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 can (19 oz/540 ml) black beans, rinsed and drained
- 1/2 cup (125 ml) water
- 1/2 tsp ground cumin
- 2 tbsp (30 ml) vegetable oil
- 8 eggs
- 8 corn tostadas
- 4 oz (115 g) feta cheese, crumbled
- 1 avocado, ripe but firm, diced
- Cilantro leaves, to taste
Instructions
- In a bowl, combine all of the ingredients. Season with salt and pepper. Let marinate while you prepare the tostadas. Drain before serving.
For a sunny dinner, bring Mexico to the table. These tostadas are topped with a seasoned black bean purée, fresh vegetable salsa and roasted bell peppers. Make it a complete and nourishing meal by adding a fried egg on top. Simple and festive!