Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, 1 teaspoon of water, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid) and up to half the chile paste, depending on how spicy you’d like the dish to be. Cook, stirring frequently and mashing the beans with the back of a spoon (or potato masher), 3 to 4 minutes, or until thickened and about half the beans are broken down. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
Meanwhile, place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Evenly top with the cheddar and monterey jack. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the tostadas using the toasted tortillas, cooked beans, fried eggs, and jalapeño sour cream. Serve the tostadas garnished with the sliced green tops of the scallions. Serve the lime wedges on the side; top with as much of the juice as you’d like. Enjoy!
Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, 1 teaspoon of water, and as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the beans (including the liquid) and up to half the chile paste, depending on how spicy you’d like the dish to be. Cook, stirring frequently and mashing the beans with the back of a spoon (or potato masher), 3 to 4 minutes, or until thickened and about half the beans are broken down. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.
Meanwhile, place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Evenly top with the cheddar and monterey jack. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the tostadas using the toasted tortillas, cooked beans, fried eggs, and jalapeño sour cream. Serve the tostadas garnished with the sliced green tops of the scallions. Serve the lime wedges on the side; top with as much of the juice as you’d like. Enjoy!
Tips from Home Chefs