15-MINUTE BEAN, EGG AND AVOCADO TOSTADAS
We use a greased muffin tin to cook 8 eggs all at once, a major time saver! Inspired by huevos rancheros, we love this with salsa verde, but you can try it with your favorite red salsa too.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position an oven rack to the center of the oven and preheat the broiler. Meanwhile, coat 8 cups of the muffin tin generously with cooking spray. Crack an egg into each, sprinkle with salt and broil until the tops are golden brown and the egg whites are set but the yolks are still runny, 4 to 5 minutes (a small knife inserted into the egg helps to check doneness). Remove the muffin tin from the oven and set aside.
- While the eggs are cooking, put the refried beans in a small bowl, cover and microwave until hot, about 2 minutes. Dice the avocado. Slice the roasted red peppers into strips.
- Arrange 2 tostadas on each of 4 plates. Spoon and spread some of the beans on each tostada. Use a small off-set spatula or spoon to scoop out the eggs from the muffin tin and place one, browned-side down, on top of each tostada. Spoon salsa verde over each egg and top with roasted pepper, avocado and cheese.
SPICY BEAN AND AVOCADO TOSTADAS
Make and share this Spicy Bean and Avocado Tostadas recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill to medium high.
- Put tortillas on a large baking sheet, grill for 2 minutes.
- In a bowl mix both beans, cayenne pepper and tomatoes.
- Divide mixture between tortillas.
- Scatter with cheese and green chilli.
- Grill again till cheese melts.
- Lift onto plates, top with avocado and serve.
Nutrition Facts : Calories 380.7, Fat 15.6, SaturatedFat 4.8, Cholesterol 21.1, Sodium 724.4, Carbohydrate 47.4, Fiber 13, Sugar 5.2, Protein 15.8
CRISPY BEAN TOSTADAS WITH SMASHED AVOCADO AND JICAMA-CILANTRO SLAW
These Mexican tostadas feature refried beans, avocado and cabbage slaw on crisp, baked corn tortillas. This tostada recipe is easy, filling and meatless! Recipe yields 6 hearty tostadas, enough for 3 to 6 servings.
Provided by Cookie and Kate
Categories Main dish
Time 35m
Number Of Ingredients 19
Steps:
- Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
- Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
- Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
- Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
- Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.
Nutrition Facts : ServingSize 1 tostada, Calories 442 calories, Sugar 3.9 g, Sodium 940.2 mg, Fat 24.6 g, SaturatedFat 4.4 g, TransFat 0.1 g, Carbohydrate 46.6 g, Fiber 18 g, Protein 14.1 g, Cholesterol 7 mg
STUFFED AVOCADO WITH SPICY BEANS & FETA
This super speedy meal is packed with vegetarian sources of protein - top creamy avocados with spicy kidney beans and crumbled cheese
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 11m
Number Of Ingredients 9
Steps:
- Put the cumin seeds in a small pan on the hob and lightly toast. Tip into a large bowl and mix with the beans, lime zest and juice, tomatoes, shallot, chilli and coriander. Crumble in the feta and gently toss.
- Serve on top of the avocado halves, scattering with a few extra coriander leaves and squeezing over a little extra lime from the wedges.
Nutrition Facts : Calories 411 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium
BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
Provided by Melissa Clark
Categories dinner, weekday, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
- Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
- Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
- Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
BLACK BEAN TOSTADAS WITH AVOCADO SALSA
For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
- In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
- Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.
Nutrition Facts : Calories 675 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
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