Recipe Review: Homemade Tostadas

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Mark and I have been on a total Mexican food kick these past few weeks. If it's spicy, cheesy, and loaded with beans, we're all about it. We're also always about breakfast foods, so I decided to cook up a round (OK - two) of tostadas for dinner. The verdict? Delish.

In my experience, Mexican food is easy to throw together if you only have a few minutes to spare. Plus, the key to restaurant-quality eats isn't necessarily hours of preparation, anyway. As my father-in-law would say, what's really going to enhance your meals is cooking with confidence, and being bold with spice, and for this recipe in particular, spice is essential in the bean mixture.

I found a recipe for tostadas on Pinterest, read through to get a general idea of what the dish entailed, and just kind of rolled with whatever was in my kitchen. The first step was cooking the beans: I finely chopped up about one-fourth of a white onion, and tossed the pieces in a pan I'd sprayed with Chosen Foods Avocado Oil. Giving them a few minutes to warm up, I added in a can of black beans (I did drain and rinse the batch, but not overly so. I love the salty flavor of the liquid canned beans sit in), as well as a generous handful of spinach for some greenery. Add garlic powder, a pinch of salt, and paprika.

In another pan, I fried the eggs. I think I've finally figured out how to make fried eggs taste like perfection: Set your flame on low, sprinkle the egg with Trader Joe's Everything But The Bagel seasoning on top, cover the pan with a lid, and let it sit until a thin, white film veils the yolk. Keep an eye on the yolk, though, as if you keep the flame on for too long, the middle will harden. Personally, I like my yolk runny, so I gently poke it with the spatula to see where it's at texture-wise.

In the meantime, you can heat up your tortillas. I actually added a third pan to my stove top and laid out four to brown, but you could use a regular oven, toaster oven, or if you just want them warmed, a few seconds in the microwave would work too (though, I haven't tried this, but my theory is that they might come out a little soggy).

Once everything is cooked to your liking, it's time to assemble! Lay out your tortillas, scoop the bean mixture first, lay an egg on top, sprinkle with shredded cheese, slices of avocado, and voila. We didn't have the proper mixings on-hand, but I could definitely see this meal pairing perfectly with a margherita. Raise a glass for me.

2 Comments

  1. Person APRIL

    This sounds yummy Jules!

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