Savory Black Bean & Poblano Fried Egg Tostadas
Indulge in these flavorful Savory Black Bean & Poblano Fried Egg Tostadas, a creative twist on traditional huevos rancheros. Perfect for breakfast, brunch, or a satisfying lunch, these tostadas feature hearty black beans, sautéed poblano, and red onions, all crowned with a perfectly fried egg. The addition of fresh pico de gallo, creamy avocado, and crumbled queso fresco brings a delightful brightness to every bite. Serve these tostadas any time of day for a delicious and nutritious meal!
4
Servings
N/A
Calories
14
Ingredients
Ingredients
black beans
1 (15-ounce can, drained)
lime juice
2 (teaspoons, fresh from 1 lime)
fine sea salt
1/2 (teaspoon)
coconut oil
3.5 (tablespoons, at room temperature (solid))
poblano chile
1 (stems and seeds removed, thinly sliced)
red onion
1 (cup, thinly sliced)
ground cumin
1 (tablespoon)
corn tortillas
8 (6-inch)
large eggs
8 (whole)
pico de gallo
1/2 (cup)
cilantro leaf
1/4 (cup, loosely packed)
queso fresco
1/4 (cup, crumbled)
avocado
1 (thinly sliced)
lime wedge
1 (for serving)
Instructions
1
1. Start by draining the black beans and reserving 1/4 cup of the bean liquid. In a small saucepan, combine the beans and the reserved liquid, then bring to a boil over medium-high heat. Cook for about 2 minutes, stirring frequently, until heated through. Use a potato masher to coarsely mash the beans. Stir in 2 teaspoons of lime juice and 1/4 teaspoon of fine sea salt. Keep the bean mixture warm by covering it.
2
2. In a large nonstick skillet, melt 1 tablespoon of coconut oil over medium-high heat. Add the sliced poblano and red onion, cooking until they are tender and lightly browned, which should take about 7 to 8 minutes. Sprinkle in 1 tablespoon of ground cumin and the remaining 1/4 teaspoon of salt, stirring for about a minute until fragrant. Wipe the skillet clean once done.
3
3. Add another 1 tablespoon of coconut oil to the skillet over medium-high heat, and fry the corn tortillas two at a time until crisp and golden brown, about 2 minutes per side. After the second batch, add another tablespoon of coconut oil if needed, and transfer the fried tortillas to a wire rack to keep them crispy.
4
4. Lower the heat to medium-low and melt the remaining 1/2 tablespoon of coconut oil in the skillet. Crack the eggs into the skillet, cooking until the whites begin to detach from the bottom, approximately 2 to 3 minutes. Then cover and let them rest until the whites are fully set and the yolks remain runny, around 2 minutes. Carefully transfer the eggs to a cutting board, taking care not to break the yolks.
5
5. To assemble the tostadas, spread 2 tablespoons of the warm black bean mixture on each tortilla. Top each with 1 tablespoon of the sautéed poblano and onion mixture, followed by a fried egg. Garnish generously with pico de gallo, cilantro leaves, crumbled queso fresco, and slices of avocado. Serve with lime wedges for an added citrusy zest.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Black Bean & Poblano Fried Egg Tostadas?
They are a creative twist on traditional huevos rancheros featuring black beans, sautéed poblano, and fried eggs on crispy tortillas.
Is this dish vegetarian?
Yes, these tostadas are vegetarian as they use beans and eggs as the main ingredients.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
What kind of beans are needed?
The recipe calls for one 15-ounce can of black beans.
Should I save the bean liquid from the can?
Yes, you should reserve 1/4 cup of the bean liquid to help mash the beans.
What spice is used to season the vegetables?
One tablespoon of ground cumin is used to season the poblano and onion mixture.
What oil is used for frying?
Coconut oil is used for sautéing the vegetables, frying the tortillas, and cooking the eggs.
How is the poblano chile prepared?
Remove the stems and seeds and then thinly slice the poblano chile.
How long do you fry the corn tortillas?
Fry the tortillas for about 2 minutes per side until they are crisp and golden brown.
How many eggs are used in this recipe?
This recipe requires 8 large eggs.
What type of cheese is used for garnish?
Crumbled queso fresco is used as a garnish for the tostadas.
What type of onion is recommended?
Red onion is used for its flavor and vibrant color.
How many tortillas are needed?
The recipe uses 8 six-inch corn tortillas.
How should the black beans be mashed?
After boiling the beans with liquid, use a potato masher to coarsely mash them.
What are the primary garnishes?
The garnishes include pico de gallo, cilantro, queso fresco, and avocado.
Is this recipe spicy?
The poblano chile provides a mild heat and deep flavor without being overly spicy.
How do I keep the fried tortillas from getting soggy?
Transfer the fried tortillas to a wire rack to help them maintain their crisp texture.
How should the eggs be cooked?
The eggs should be fried until the whites are set but the yolks remain runny.
What is the order of assembly for the tostadas?
Spread the mashed beans first, then add the poblano mixture, the fried egg, and finally the garnishes.
How much avocado is used?
The recipe uses one thinly sliced avocado for garnishing the finished tostadas.
How much salt is included in the recipe?
A total of 1/2 teaspoon of fine sea salt is used, divided between the beans and the vegetable sauté.
What should I serve on the side?
Serve the tostadas with lime wedges for an added citrusy zest.
How much cilantro is needed?
Use 1/4 cup of loosely packed cilantro leaves for the garnish.
How much pico de gallo is required?
The recipe calls for 1/2 cup of pico de gallo.
Why do you boil the black beans?
Boiling the beans with their liquid for 2 minutes ensures they are heated through before mashing.
How long does it take to sauté the poblano and onion?
The vegetables should be cooked for about 7 to 8 minutes until they are tender and lightly browned.
How long do the eggs cook in the skillet?
The eggs cook for 2 to 3 minutes until the whites detach, then another 2 minutes while covered.
What size should the corn tortillas be?
The recipe specifies using 6-inch corn tortillas.
When is the best time to serve this dish?
This dish is perfect for breakfast, brunch, or a satisfying lunch.
What kind of salt is specified in the ingredients?
The recipe specifically calls for fine sea salt.