Main Dish Recipes

Black Bean and Fried Egg Tostada Recipe

Looking for last minute dinner ideas? (Aren’t we always?) This tostada recipe has you covered! These vegetarian tostadas are a delicious 15 minute dinner that the whole family will love. 
tostada

I make dinner almost every night, but even with a meal plan that I love, sometimes you just need some good last minute dinner ideas up your sleeve.

My mom had a list of 30 dinner recipes 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 (which is one reason I love the Sweet Peas meal plan so much – every week I get to try a bunch of new things without spending all the time planning or searching for recipes).

But, when a day gets long or we stay at the pool too long or we’re in a huge rush, I do like having a couple of last minute dinner ideas up my sleeve.

One of them is cheddar tuna melts, which I’ve shared in the past.

Another one is this tostada recipe. tostada recipe

I pretty much always have the ingredients on hand for this easy tostada 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 several years. last minute dinner ideas

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 and string cheese 99% of the time for lunch.

If you’re looking for quick, healthy and easy last minute dinner ideas to add to your repertoire, this tostada recipe is for you.

If you liked this tostada recipe, you might also like these last minute dinner ideas:

Black Bean and Fried Egg Tostadas

Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 tostadas
Author Janssen Bradshaw

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Fry the eggs then place one on top of each tortilla. Top with avocado and drizzle a little sriracha sauce on top. Serve immediately.

 

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11 Comments

  • 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!)

  • Reply Avocado Tuna Melt Sandwich: My favorite tuna melt recipe May 30, 2018 at 8:17 pm

    […] Egg and avocado quesadillas […]

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