Black Bean & Egg Tostadas
  • ½ medium red onion, thinly sliced
  • 2 tbsp fresh lime juice
  • ¼ tsp salt
  • 1 tbsp olive oil, for frying
  • 1 clove garlic, minced
  • ¼ tsp ground cumin
  • ¼ tsp chili powder
  • 1 can black beans (540 mL), rinsed and drained
  • 6 small eggs
  • 6 corn tostadas
  • 1 avocado, sliced
  • 3 small radishes, thinly sliced
  • 1 jalapeño, thinly sliced
  • ½ cup crumbled queso fresco
  • Fresh cilantro leaves and sliced limes for garnish.
  1. Combine red onion, lime juice, and salt in a small bowl and set aside.
  2. In a saucepan over medium heat, add oil and gently sauté garlic. Add cumin, chili powder, and black beans. Set aside once warm.
  3. In a large nonstick skillet over medium high heat, add oil and fry eggs sunny side up. I fry the eggs one at a time. Fry the eggs just before serving because you want them to still be warm when serving the tostadas.
  4. Assemble your tostadas! Spoon warm black beans over each tostada. Top with avocado, then fried eggs. Garnish with red onion, radishes, jalapeño, queso fresco, cilantro leaves and a sliced lime on the side.
Recipe by Moms & Munchkins at