View cart background image
Get Timely and Delicious Recipe Updates

Spicy Black Bean Tostadas with Eggs and Salsa

Source: The Bean Harvest Cookbook
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 8
Brunch should be as much about enjoying your company as enjoying your food. For this dish, you can prepare everything ahead of time except a panful of eggs and some lightly crisped tortillas. Just set out the tortillas, beans, and eggs with bowls of fresh salsa, Monterey Jack cheese, guacamole, and sour cream, and let everyone build their own tostada.
2 cups dried black beans (4 cups cooked)
2 cups reserved bean stock
2 tablespoons vegetable oil plus extra for frying
1 tablespoon ground cumin
1 tablespoon ground coriander
1/8-1/4 teaspoon ground red pepper
1 clove garlic, minced
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 tablespoons tomato paste
1/4 cup chopped cilantro
salt, to taste
eight 6-inch corn tortillas
8 eggs, fried, or 1 dozen eggs, scrambled
monterey jack cheese
Fresh Tomato Salsa, 1 recipe
Spicy Black Bean Tostadas with Eggs and Salsa Recipe at
Sort through, rinse, soak, and cook the beans by your preferred method. Drain, reserving 2 cups of the stock.

In a large pot, heat 2 tablespoons of the oil over medium heat. When hot, add the cumin, coriander, and red pepper and sautee 30 seconds. Add the garlic and saute, stirring, 30 seconds. Add the onions and peppers and saute until the onions are translucent.

Add the beans, stock, and tomato paste and simmer 20 minutes. The mixture should have the consistency of chili. Add water if necessary. Remove from the heat and add the cilantro. Season with salt. Preheat the oven to 200 degrees F. In a heavy frying pan, heat a small amount of oil over medium heat. Add the tortillas and fry them one at a time on both sides until they are puffed and crisp. Drain on paper towels and keep warm in the oven until serving.

Serve the tostadas topped with the beans, eggs, Monterey jack cheese, and Fresh Tomato Salsa.

Recipe reprinted by permission of Taunton. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Breakfast
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 343
Fat. Total: 11g
Fiber: 12g
Carbohydrates, Total: 46g
Sodium: 381mg
% Cal. from Fat: 29%
Cholesterol: 212mg
Protein: 18g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.