Try this Black Bean, Poblano & Freid Egg Tastadas recipe, or contribute your own.
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Drain the black beans. Reserve 1/4 cup of the liquid from the can.
Combine beans and reserved liquid in a small saucepan; bring to a boil over medium-high heat. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat and cover to keep warm.
Melt 1 tbsp of the coconut oil in a large nonstick skillet over medium-high heat. Add the poblano and red onion; cook until tender and lightly browned, 7-8 minutes. Sprinkle with the cumin and remaining 1/4 tsp of salt; cook, stirring often, until fragrant, abut 1 minute. Wipe the skillet clean.
Melt 1 tbsp of the coconut oil in the skillet over medium-high heat. Fry the tortillas, 2 at a time, until crisp and golden brown, about 2 minutes per side, and add 1tbsp of the coconut oil after the second batch. Transfer crisp tortillas to a wire rack.
Reduce the heat to medium-low and melt the remaining 1/2 tbsp coconut oil in the skillet; break the eggs into the skillet and cook until the eggs detach from the bottom of the skillet, about 2-3 minutes. Remove from the heat; cover and let stand until the white are set and the yolks are still runny, about 2 minutes. Carefully transfer te eggs to a cutting boards and separate them gently with a knife.
Spread 2tbsp of the bean mixture on each tostada. Top with 1 tbsp of the poblano micture and 1 egg. Serve with the pico de gallo, cilantro, queso fresco, avocado slices and lime wedges.
Add: Ranchero Sauce
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 428 | ||
Calories from Fat: 285 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 846mg | 260 % | |
Sodium 507.5mg | 18 % | |
Potassium 649.2mg | 17 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 7.1g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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