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Guacamole Tostadas


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  • Author: The Fresh 20
  • Total Time: 16 minutes
  • Yield: 4 tostadas 1x

Description

Creamy avocado, crunchy onions, tangy lime and sweet tomatoes that smell like the garden get sandwiched between a crisp tortilla, a layer of kidney beans and a fried egg topped with cheese.


Ingredients

Units Scale
  • 4 corn tortillas
  • 2 Tablespoons olive oil
  • 1/2 head butter lettuce, torn in small pieces
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon finely chopped fresh flat-leaf parsley
  • 2 avocados, halved and pitted
  • 1/4 medium red onion, finely chopped
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon fresh lime juice
  • kosher salt and black pepper
  • 1 Tablespoon olive oil
  • 4 large eggs
  • 2 15oz cans kidney beans, drained and rinsed
  • 1 cup shredded raw-milk cheddar cheese
  • 1 red bell pepper, cored, seeded, and finely chopped (optional)

Instructions

For the tortillas:

  1. Preheat oven to 400F.
  2. Brush the tortillas with olive oil on both sides. Arrange in a large baking sheet and bake, turning once, for about 6 minutes, or until slightly browned. Set aside.

For the lettuce:

  1. In a small bowl, toss the lettuce with the lime juice, salt and parsley. Set aside.

For the guacamole:

  1. Mash the avocados in a small bowl. Mix in the onion, garlic, and lime juice. Add salt and pepper to taste.

For the eggs:

  1. Heat the oil in a 10-12 inch skillet and fry the eggs to the desired doneness; I recommend over easy. Season the eggs.

Assembly:

  1. To assemble tostadas, layer the guacamole, kidney beans, and lettuce mixture on the tortillas, then top with the eggs, cheese and red peppers (optional).
  • Prep Time: 10
  • Cook Time: 6
  • Category: Lunch
  • Method: Stove-top
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 tostada
  • Calories: 553
  • Sugar: 3.5g
  • Sodium: 559mg
  • Fat: 43.5g
  • Saturated Fat: 13.2g
  • Carbohydrates: 24.7g
  • Fiber: 9.1g
  • Protein: 17.3g
  • Cholesterol: 216mg

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