• Crisp Bronzino
  • Golden Raisin Oatmeal Cookies
  • Grilled Cheese with Tomato Soup
  • Iceberg Lettuce Wraps
  • Lemon Pasta with Chicken
  • Olympic Medal Pancakes
  • Omelets
  • Open Face Chicken Sandwich
  • Poached Egg Tostada
  • Poached Vietnamese Chicken Salad with Rice Noodles
  • Pork Chop with White Beans
  • Shish Kebabs
  • Turkey Meatballs
  • Watermelon Salad
  • More

Black Bean, Avocado, and Poached Egg Tostadas #

Ingredients #

Avocado Mash


1 avocado

2 Tbsp. cilantro

1 lime, juiced

2 stalks green onions

1/2 jalapeno, minced

1 tsp. cumin, ground

Kosher salt


Black Beans


1 can black beans, rinsed

2 Tbsp. cilantro
 
1 jalapeno, chopped

1 Tbsp. chili powder

1/2 yellow onion, minced

3 Tbsp. canola oil

3 cloves garlic, minced


Tostada


Corn tortillas

Canola oil

Cheddar cheese, shredded

Kosher salt


Directions #

  • Boil water going for eggs. Add vinegar. Tip: Vinegar helps prevent egg whites from dispersing in water.
  • Start black beans. Heat canola oil. Add garlic, onion, and jalapeno. Sautee until soft. Add black beans, chopped cilantro, and chili powder. Let cook over low heat.
  • Make avocado mash. Open the avocado and scoop it out. Combine with cilantro, lime, onion, cumin, salt, and jalapeno. Mash with a whisk. Set aside.
  • Crack eggs into a shallow bowl. Swirl the water and add egg. Poach egg.
  • Assemble the dish. Put a dollop of avocado mash in middle of plate. Put tostada on top. Spread avocado on top of tostada. Use slotted spoon to scoop black beans on top of that. Take egg out and put on top of black beans.
  • Garnish with chili de arbol salsa, cilantro sprigs, shaved red cabbage, and shaved radish. Put lime wedge on the side.
  • Taste!