The polar vortex swept through DC and and it was miserable outside. To boost my spirits, I made tostadas. How can you not be happy after smothering a crispy tortilla with a fried egg, avocado, cilantro, lime and sriracha? While this is a great recipe for brunch, it also makes for a pretty awesome dinner. Just pair it with a Lagunitas IPA instead of a mimosa.
Breakfast Tostadas (Slightly modified from this Spouted Kitchen recipe)
Ingredients (serves 4)
- 1 15 oz. can black beans
- 1/4 cup plain Greek yogurt (I used nonfat, but any kind will work)
- 2 green onions, white and green parts, chopped
- 1/2 teaspoon ground cumin (you can add a little less of more, depending on your preference)
- sea salt and freshly ground pepper to taste
- 4 tortillas (Try and get fresh ones – I think they taste so much better. My grocery store has fresh ones in the bakery section)
- Extra-virgin olive oil, for brushing brushing the tortillas and frying eggs.
- 4 eggs
- 3/4 cup shredded white Cheddar cheese
- 1 avocado, peeled and sliced
- 1/3 cup chopped fresh cilantro
- 1 lime, in wedges
- Hot sauce, for serving
Drain the beans and add them to a saucepan over low heat and warm through. Add about 1/4 cup warm water, Greek yogurt, green onions, cumin, salt, and pepper and mash with a fork until coarsely mashed but not entirely smooth. Taste for salt and pepper, add more Greek yogurt if you’d like the beans to be creamier, then turn off the heat and keep covered until needed.
Preheat the oven to 400 degrees F. Lightly brush both sides the tortillas with a bit of olive oil and lay them on a baking sheet. Bake until just lightly browned, 6 to 8 minutes. Remove from the oven and set aside. (If the tortillas puff up while cooking, just press them down with a spatula or fork immediately after taking them out of the oven.)
Heat a large frying pan with olive oil over medium heat. Working in batches as necessary, fry the eggs (or you can cook the eggs your preferred way).
Build a tostada by layering a tortilla with cheese, a dash of hot sauce, about 1/4 of the bean mash, 1 egg, and top with more cheese, avocado slices, and cilantro. Serve garnished with a slice of lime and hot sauce to taste.