Avocado tostadas recipe
Bring the heat to your weekend brunch with these Mexican-inspired tostadas, layered with black beans, fiery chilli and creamy avocado. Topped with perfectly poached eggs and a drizzle of hot sauce, they take lazy Sundays to a whole new level.
See method- Serves 4 (makes 4 tostadas)
- 15 mins to prepare and 10 mins to cook
- 339 calories / serving
Ingredients
- 4 spring onions, trimmed
- 1 tbsp olive oil
- ½ tsp ground cumin
- 400g tin black beans
- 1 ripe avocado, halved and stoned
- 1 lime, half juiced, half cut into wedges
- 1 red chilli, finely sliced
- 1 tbsp chopped coriander, plus extra leaves to serve
- 4 eggs
- 4 small soft corn and flour tortillas
- 75g feta, crumbled (optional)
- 4 tsp hot sauce, or to taste
Each serving contains
- Energy
- 1420kJ 339.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 27.8gProtein 14.3gFibre 4.1g
Method
- Finely slice the pale green parts of the spring onions and set aside. Finely chop the white parts of the spring onions and put in a frying pan with the olive oil. Set the pan over a low heat and cook the onions, stirring, for 2 mins. Add the cumin and a pinch of salt and continue to cook for 2 mins. Stir in the drained black beans, heat through for a minute or two, then remove from the heat, season well and crush the beans with the back of a wooden spoon to make a mash.
- Using a fork, mash the avocado flesh with the juice of half a lime, half the sliced chilli and the chopped coriander. Season well.
- To poach the eggs, fill a deep frying pan with water at least 5cm deep. Bring to the boil, then reduce the heat to a gentle simmer. Crack the eggs into the water, leaving sufficient space between each, and leave to poach for 4 mins, until the whites are set but the yolks are still runny in the centre. Remove with a slotted spoon and drain on kitchen towel.
- Rinse and dry the frying pan and return to a medium heat. Toast the tortillas for 1 min each side, in batches if necessary, or until crisp.
- Spread each tortilla with the black bean mixture, followed by a spoonful of crushed avocado. Top with a poached egg and a scattering of sliced spring onion, sliced chilli, extra coriander leaves, crumbled feta (if using) and hot sauce to taste. Slice the remaining half lime into 4 wedges to serve.
- See more Mexican recipes
