Sandwiches, Wraps and Tacos

Black Bean and Egg Tostadas


½ medium red onion, thinly sliced

2 tbsp (30 mL) fresh lime juice

¼ (1 mL) tsp salt

1 tbsp (15 mL) olive oil, for frying

1 clove garlic, minced

¼ tsp (1.25 mL) ground cumin

¼ tsp (1.25 mL) chili powder

One can black beans (540 mL), rinsed and drained

6 large eggs

6 corn tostadas

1 avocado, sliced

3 small radishes, thinly sliced

1 jalapeño, thinly sliced

½ cup (125 mL) crumbled queso fresco

For garnish, fresh cilantro leaves and sliced limes


In a small a glass bowl, combine red onion, lime juice, and salt. Set aside.

In a saucepan over medium heat, add oil and gently sauté garlic. Add cumin, chili powder, and black beans, and warm through. If desired, lightly mash beans with a fork. Set aside.

In a large nonstick skillet over medium high heat, add oil and fry eggs sunny side up, in batches if necessary.

To assemble:

For each serving, spoon warm black beans over tostada. Top with avocado, then fried eggs. Garnish with red onion, radishes, jalapeño, queso fresco and cilantro leaves. Serve with sliced limes.

Makes 6 servings

Recipe courtesy of Egg Farmers of Canada


Nutrients per Serving:

Calories 360

Carbohydrate 35 g     

Fat 18 g 

Protein 18 g  

Sodium 676 mg  

Fibre 9 g  

Sugars 2 g