Find this recipe and more in the Weekly Meal Plan for January 24-30, 2021
Low Sodium Chimichurri Breakfast Tostadas
Recipe adapted from Taste of Home MagazineI thought these wouldn't be that filling, but boy was I wrong! Most tostada recipes use refried beans, but here black beans are the star. The chimichurri sauce comes together in 20 minutes or less. I like this recipe as a "Breakfast for Dinner" option just because it is pretty filling.
Equipment
- Food Processor
Ingredients
- ½ cup Fresh Parsley
- ¼ cup Fresh Oregano
- 2 tablespoons Red Wine Vinegar
- 2 cloves Garlic cut in half
- ½ teaspoon Ground Cumin
- ½ teaspoon Salt Free Chili Powder
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper
- ⅓ cup Avocado Oil
- ½ teaspoon Crushed Red Pepper
- 1 (15-ounce) can No Salt Added Black Beans drained and rinsed
- Avocado Oil Spray
- 4 large Eggs
- 4 Tostada Shells Ortega® shells don't have any Saturated Fat
- ¼ cup Queso Fresco or Cotija Cheese crumbled
Instructions
Make the Chimichurri
- Place the first 8 ingredients in a food processor. Add avocado oil and optional crushed red pepper. Pulse until desired consistency. Cover and refrigerate until ready to serve.
Warm the Beans and Cook the Eggs
- Warm the beans in a saucepan over medium heat.
- Meanwhile, heat buttery spread and avocado oil in a nonstick skillet over medium-high heat. Break eggs into pan, 1 at a time; Reduce heat to low. Cook until whites are set and yolks cooked as desired.
Plate and Serve
- Microwave tostada shells according to box directions.Divide warmed beans evenly between shells. Top with equal amounts of cheese. Add fried egg and chimichurri sauce.
Nutrition Facts
Low Sodium Chimichurri Breakfast Tostadas
Amount per Serving
Calories
420
% Daily Value*
Fat
29
g
45
%
Saturated Fat
5
g
31
%
Cholesterol
176
mg
59
%
Sodium
282
mg
12
%
Carbohydrates
28
g
11
%
Fiber
8
g
33
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 1 serving, Grains = .5 serving, Legumes = 1 serving
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