Scale
Ingredients
- 1 15 oz can of black beans, drained and rinsed
- 1 small white onion (finely diced)
- 1 jalapeño (seeded finely diced)
- 1 teaspoon ground cumin
- Sea salt
- Freshly ground black pepper
- 8 corn tortillas
- Extra-virgin olive oil
- 8 eggs
- 2 avocados (peeled, pitted, halved, and thinly sliced)
- Fresh cilantro (chopped)
- Sprouts (sunflower, broccoli, alfalfa, radish…)
- 1 lime (in wedges)
- Hot sauce (for serving (optional))
- Salsa of choice (for serving)
Instructions
- Add a tablespoon of olive oil to a pan, heat to medium high. Add the onion and jalapeño and sauté until onion is fragrant and golden, add the cumin. Sauté quickly and add the black beans. Season to taste with salt and pepper. Turn off the heat and keep covered until needed.
- Preheat the oven to 400℉. Brush the tops of the tortillas with olive oil and lay them on a rimmed baking sheet (it’s fine if they overlap). Bake until just lightly browned, 6 to 8 minutes. Remove from the oven and set aside.
- Heat a large frying pan with about 2 tablespoons of olive oil over medium heat. Working in batches as necessary, gently break the eggs in the pan and cook sunny-side up or to your desired doneness, covering the pan if you like your yolks more cooked through. Build a tostada or taco by topping a tortilla with about ¼ cup of the bean mixture, 1 fried egg, avocado slices, sprouts, and cilantro. Repeat with the remaining ingredients. Serve garnished with a slice of lime, salsa, and hot sauce to taste.