Recipe: Black Bean Breakfast Tostadas

Black bean breakfast tostadas. These are quick, easy, and full of flavour. Who doesn’t love a poached egg? Okay, let’s get cooking!

Ingredients

• 4 corn tostadas
• 1 can of refried black beans
• 4 poached eggs
• 3-4 tablespoons of salsa verde
• 1/2 cup of shredded jack cheese
• salt and cilantro to taste

First, get our your corn tostadas. If you don’t have any, you can use corn tortillas and simply fry them each in about a teaspoon of canola oil until they’re nice and crispy. You don’t want them soggy, since the crunchy tostada adds some nice texture to the dish.

Second, open your can of refried black beans. If you’re up for making your own, awesome. Oh, and if you’re up for an extra treat, you could use my black bean dip in this recipe, too. Once the can is open, add to a small sauce pan and put on low.

Once the tostadas are ready and the beans are on, make the blender salsa (if you haven’t already) – I usually have a jar in the fridge, so I just grabbed it.

Next, shred the cheese and chop some cilantro. The reason we want everything ready is because we don’t want to have to wait on anything once the eggs are done.

Bring a pot of water to a gentle boil and get ready to poach the eggs. I suggest you check out my post on how to poach an egg if you haven’t already.

While the water is coming to a boil, set the oven to broil and get out a sheet pan. Lay out the tostadas and divide the refried black beans between the four tostadas, creating a little nest with the black beans, this will provide a little pocket for the egg to sit in.

Then, poach the eggs. I like to give all my attention to the eggs while they’re poaching. I ignore texts, don’t watch tv and sometimes Daphne has to wait at the door if she’s outside. Yup, the eggs get my full attention for the 3-4 minutes it takes to cook them.

Once they’re done, lay one egg on top of each pocket of black beans then top with salsa verde and the shredded cheese.

Broil until the cheese is melted – I don’t let it go for too long, since I love my eggs super-duper runny. If you want them cooked a bit more, then feel free to either poach longer or broil until the cheese is bubbling.

Well, there you have it – black bean breakfast tostadas, with the perfectly soft runny poached egg. Thanks so much for stopping by for some of my new Mexican recipes. Until next time! Bye for now.