Black Bean and Fried Egg Tostadas

January 30, 2015
Black Bean and Fried Egg Tostadas. A super simple dinner that's ready in about 10 minutes!

I make dinner most nights (check back in with me in a few weeks when I have a new baby and see if I’ll admit how many nights we’ve had pancakes).

My mom had a list of 30 dinners that everyone would eat when we were growing up, and she basically cycled through that same list over and over again.

I tend to get bored with cooking easily, so I like to try several new dinner recipes a week (plus, I have the wonders of food blogs and Pinterest at my fingertips, so finding new recipes isn’t nearly as challenging).

But, when a day gets long or I’m tired or we’re in a huge rush, I do like having a couple of super fast dinners up my sleeve.

One of them is cheddar tuna melts, which I shared last year.

Another one is these tostadas.

I pretty much always have the ingredients on hand, I can make them without looking at a recipe, everyone in the family eats them (although the girls prefer them without an egg on top because they are crazy), and they’re a legit meal, rather than a bowl of cereal. We’ve been making them fairly consistently for the last two years.

They are also the kind of thing I like to make for lunch when we have visitors, in an effort to pretend we don’t actually eat peanut butter and jelly sandwiches 99% of the time for lunch.

And if you’re having people over to watch football this weekend (should I admit that I have never once actually watched the Super Bowl?), this is a great option before you nosedive in to the desserts.

Black Bean and Fried Egg Tostadas. A super simple dinner that's ready in about 10 minutes!

Black Bean and Fried Egg Tostadas
(adapted from The Sprouted Kitchen cookbook)

Makes 8 tostadas

8 small flour tortillas
1 cup shredded cheese (I use either cheddar or a Mexican blend)
1 can black beans, drained and rinsed
1/2 cup sour cream
1 1/2 teaspoons ground cumin
2 Tablespoon lime juice
salt and pepper to taste
1 1/2 cups baby spinach, roughly chopped
8 eggs
2 avocados, sliced or mashed
Sriracha sauce, for topping

Preheat oven to 400 degrees. Arrange the tortillas on a cookie sheet (or two, more likely) and divide the cheese evenly over the tops of the tortillas. Bake until the cheese has melted, about 5 minutes.

In a saucepan, warm the beans, sour cream, cumin and lime juice. When the mixture is warm, mash with a fork until slightly chunky, then salt and pepper to taste. Stir in the chopped spinach. Spread evenly over the cheesy tortillas.

Fry the eggs then place one on top of each tortilla. Top with avocado and drizzle a little sriracha sauce on top. Serve immediately.

Black Bean and Fried Egg Tostadas. A super simple dinner that's ready in about 10 minutes!

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  • Reply Elaine January 30, 2015 at 1:18 pm

    This post reminded me of one of the authors we saw last year at the Children's Book Festival in Providence. Carmen Agra Deedy grew up as a Mexican immigrant in North Carolina. If you ever get a chance to see her, don't miss it. She was a great speaker and could do stand-up comedy.

  • Reply Meridith January 30, 2015 at 2:40 pm

    Yum! Better idea than our go-to cheese quesadillas. 🙂

  • Reply rebeccalately January 30, 2015 at 2:56 pm

    This sounds so delicious! I am definitely make this next week.

  • Reply Sherry January 30, 2015 at 5:10 pm

    I will not make the comment you expect me to make about flour tortillas not really being used for tostadas. Except I pretty much just did.

    This reminds me of the eggs and chickpeas dish. I love that one and make it semi-regularly.

  • Reply Paige Flamm January 30, 2015 at 5:42 pm

    I've seriously never had an egg on my dinner ever. And you, and other people do it all the time. I feel so not cool and uncultured!

  • Reply Kayris January 30, 2015 at 6:37 pm

    My kids don't like flour tortillas. But we have tacos a lot. Since the lego movie, they always want them on Tuesdays.

    One of the best things I ever did was to cook and freeze about two weeks worth of meals before my daughter was born. I was ok during the day with a baby and a toddler, but by dinner time I was wiped out. It seriously saved my sanity,

  • Reply Heather62 January 31, 2015 at 2:40 pm

    This looks like a great weeknight dinner. We're trying to eat more vegetarian meals and it's been a mixed bag so far but I think everyone in my family will love this.

  • Reply Jenna Griffin February 1, 2015 at 2:53 am

    This looks really REALLY yummy! I've never made anything like this. I like that it is really quick and easy!

    PS, I'm really happy I found your blog through this campaign!

  • Reply Gen February 11, 2015 at 2:18 pm

    Made this last night, so good and fast!

  • Reply wem April 24, 2015 at 11:52 am

    Just made this for lunch! Thanks for the idea, it was truly delicious. Had to use red beans as no black beans in France. (Mexican food was a sacrifice that had to be made when moving to France…especially hard after living in Colorado for a couple years!)

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