15-Minute Bean, Egg and Avocado Tostadas

4.20 (18)
⏱ 10 mins 🍽 Serves 4 🌶 mexican 🏷 Cooking spray

These speedy Mexican tostadas are assembled in just 10 minutes. Grilled eggs are cooked in a muffin tin until the whites are set and the yolks remain runny. They are layered onto crisp shells with hot refried beans, then finished with salsa verde, roasted red peppers, creamy avocado and shredded cheese for a satisfying meal.

15-Minute Bean, Egg and Avocado Tostadas

Ingredients

  • Nonstick cooking spray
  • 8 large eggs
  • Salt
  • One 16-ounce can refried black beans
  • 1 ripe avocado
  • 2 jarred roasted red peppers
  • 8 tostada shells
  • 1 cup salsa verde
  • 1 cup shredded Mexican blend cheese
  • Special Equipment:
  • 12-cup non-stick muffin tin

Method

  1. Move an oven rack to the centre position and switch on the grill.
  2. Generously spray eight cups of the muffin tin with cooking spray. Crack one egg into each prepared cup, season with salt and grill for 4 to 5 minutes until the tops are golden and the whites are set with runny yolks. Use a small knife to test if they are done. Take the tin out of the oven and set it aside.
  3. As the eggs cook, place the refried beans in a small bowl, cover it and heat in the microwave for about 2 minutes until hot. Prepare the avocado by dicing it. Cut the roasted red peppers into thin strips.
  4. For each serving, place two tostada shells on a plate. Spread a spoonful of the warm beans onto each shell. Carefully remove each egg from the muffin tin using a spatula or spoon and place one, golden side down, onto each bean-covered tostada. Drizzle salsa verde over each egg, then add strips of roasted pepper, diced avocado and a sprinkle of cheese.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryCooking spray
Cuisinemexican
AuthorFood Network Kitchens