Breakfast

Breakfast Tostadas

with Black Beans & Poblano Sour Cream

45 MIN

$20.99 2-4 Servings

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From the Test Kitchen

For these irresistible breakfast tostadas, you'll top crispy tortillas with layers of chipotle mashed black beans, spicy pepper sour cream, and rich, cheesy fried eggs. A squeeze of fresh lime juice over the top gives them a bright, zesty finish.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

740 Cals (est.)

fresh

ingredients

4 Pasture-Raised Eggs
4 Flour Tortillas
1 15.5-Oz Can Black Beans
1 Poblano Pepper
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 Scallions
1 Lime
1 oz Sliced Pickled Jalapeño Peppers
¼ cup Sour Cream
2 tsps Chipotle Chile Paste

step-by-step

instructions

1 Prepare the ingredients

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. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling the peppers.

2 Cook the beans

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.

3 Make the poblano sour cream

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced poblano; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Transfer to a bowl; set aside to cool slightly. Add the sour cream, 1 teaspoon of water, and as much of the chopped jalapeños as you’d like. Taste, then season with salt and pepper if desired.

4 Toast the tortillas

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.

5 Fry the eggs & serve your dish

In the same pan, heat a drizzle 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 poblano 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!