Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4tablespoons canola oil
- 1teaspoons cumin
- 400grams kidney beans, drained
- 1 medium red chilli, sliced
- 2 limes, juice of 1, 1 sliced into wedges
- 4 medium eggs
- 4 corn tortillas
- 1 large avocado, destoned and sliced
- 75grams feta, crumbled
- 2tablespoons hot sauce (to serve)
Nutrition per serving
2520kJ / 602Cal
2520 Kilojoules or 602 Calories
29% of daily energy intake*
Protein
21.0grams
Fat
38.0grams
Carbs
41.8grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Spice up your breakfast with these delicious crispy tostadas with perfectly fried eggs, beans and hot sauce.
Method
Step 1 of 3
Heat a large pan on high heat with a drizzle of oil and cook the kidney beans, chilli, cumin and lime juice for 3-4 minutes. Tip into a bowl, clean out the pan with kitchen paper and heat a drizzle of oil. Fry the eggs to your liking.
Step 2 of 3
Heat the rest of the oil in a large, deep pan and cook the tortilas for 1 minute, flipping halfway through. Drain on kitchen paper.
Step 3 of 3
Spread each tostada with kidney bean mix, top with an egg, slices of avocado, crumbled feta and a drizzle of hot sauce. Serve with lime wedges.
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