Ingredients
4
4 servings
- •4 tostada shells
- •1 (15.25 ounce) can black beans, rinsed and drained
- •1 medium avocado, peeled and pitted
- •2 tablespoons lime juice
- •4 slices pepper Jack cheese
- •1 tablespoon vegetable oil
- •4 eggs
- •0.25 cup salsa
- •salt and freshly ground black pepper to taste
Instructions
- Divide tostada shells between 4 plates.
- Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
- Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
- Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 392
- Carbohydrate: 31g
- Fat: 23g
- Fiber: 12g
- Protein: 18g
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