Ingredients
4
4 servings
- •8 corn tostada shells
- •1 (16 ounce) can refried beans
- •2 cups shredded Cheddar cheese, divided
- •1 (7 ounce) can chipotle peppers in adobo sauce
- •½ (8 ounce) jar salsa
- •2 cups chopped fresh cilantro, divided
- •1 (15 ounce) can black beans, drained
- •1 tablespoon butter, or as needed
- •8 eggs
Instructions
- Preheat an oven to 500 degrees F (260 degrees C).
- Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
- Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
- Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
- Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
- Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
- Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.
Nutritional Facts
Per 4 servings
- Calories: 735
- Carbohydrate: 56g
- Fat: 39g
- Fiber: 17g
- Protein: 42g
- Sugar: 2g
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