Scrambled Egg Tostadas with Black Beans and Avocado


Get the best Diet Tips at Diet Nutrition Advisor

On Friday, I documented my obsession with crunchies. I informed you that I like to fry up tortilla strips to garnish anything with a Mexican taste and a remotely soft texture. Today, I am back to tell you that there’s no should stop at strips when you are thinking of crispy tortillas. You can fry the whole round! In shorts, I’ve actually found tostadas.

I am here to inform you that tostadas have actually all however elbowed tacos from our supper rotation. My complaint about tacos has constantly been textural. As vibrant a taste you provide them, tacos’ texture has one dimension: soft. (Notable exception: Baha Fish Tacos.)

With a tostada, however, crunch includes the territory. Before guests arrive-up to an hour or two before dinner-you fry the tortillas into tostadas in a bit of oil. They do not have to be consumed warm, and they remain crunchy, so it’s not like frying latkes that get soggy and meh within minutes. You actually can do the frying in advance.

And then apart from that, this refers assembly. I have made tostadas with a tasty pulled chicken tinga topping, and today’s version initially hit the menu when we’d buddies over for breakfast on one of the period’s first snowy Saturdays. I made refried beans, shredded cheese, sliced avocado, stirred together chipotle mayo, and, finally-when we were ready to eat-scrambled up eggs with natural herbs and onions. We loaded all these soft (however fantastic) active ingredients on top of our crispy tortillas. Brunch was served, messy and filling.


Scrambled Egg Tostadas with Black Beans, Avocado and Spicy Mayo
Serves 4 (generously)

8 small corn tortillas
Neutral oil, like safflower
Coarse salt
1 large white onion, sliced and divided between two bowls
1 can black beans, pureed with the liquid from the can
1/2 ton cilantro leaves, chopped, plus a couple of whole leaves for garnish
7 eggs, beaten well
4 ounces cheddar cheese, grated
1 tsp minced chipotle in adobo with a little bit more sauce, to taste
2 tbsps mayonnaise
1 avocado, sliced
Juice of ½ a lime

Fry the tortillas: in a cast-iron skillet, warm 1/2 inch of oil over medium-high heat until hot however not smoking cigarettes. Dip an edge of a tortilla in the oil and see if it bubbles– that’s when the oil prepares. Add each tortilla and cook for about 1 1/2 minutes per side, until gold. Drain on paper towels and sprinkle with salt instantly. Reserve. You can make these an hour approximately ahead of time.

Make the refried beans: heat 1 tbsp oil in a large frying pan over medium-high heat (you can make use of the pan you fried the tortillas in, simply erase most of the oil). Add half of the chopped onion and cook for 4 minutes, until soft. Include the pureed beans and cook, stirring regularly, until thickened, 15 minutes. Season with salt, however beware to taste as you go, because canned beans can differ in the amount of salt they have. Transfer to a little bowl.

To make the chipotle mayo, place the mayo, chipotle, and additional sauce in a small bowl. Stir together, tasting for spiciness and including even more pepper or mayo to your taste. Set aside.

When you are ready to eat, preheat the oven to 375 ° F.

When ready to consume, warm a big nonstick frying pan over average heat, heat 1 tbsp oil. Include the remainder of the onions and cook for 8 minutes, till soft. Include the sliced cilantro and stir to wilt. Period the eggs with a couple of pinches of salt, include them to the pan, and turn the heat to low. Rush the eggs slowly so they form little curds around the onions, turning the heat down if they are cooking too quickly.

While the eggs are completing food preparation, spoon the beans evenly amongst the 8 tortillas and spread them over the surface area, almost to the edges. Cover each tortilla with an even quantity of cheese, then transfer them to cooking sheets and toast for 4 to 5 minutes, simply til the cheese is melted. Remove from the oven, drizzle a little spicy mayo on each, then stack on the rushed eggs. Squeeze lime juice and spray salt over the avocado pieces, then divvy them up on top of the eggs. Garnish with cilantro. Serve tostadas immediately, with a knife and fork. These are untidy!

Photos by Carly Diaz