Spicy Black Bean Tostadas with Eggs and Salsa

  • Active Time 20m
  • Total Time 1h 40m

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


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 sauté 30 seconds. Add the garlic and sauté, stirring, 30 seconds. Add the onions and peppers and sauté 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.

RecID 1502

nutrition information per serving

343 calories; 11g total fat; 212mg cholesterol; 381mg sodium; 46g carbohydrates; 12g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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