Low Sodium Chimichurri Breakfast Tostadas

Recipe adapted from Taste of Home Magazine

I 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.

4 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Breakfast

Servings

Cost $1.97/serving

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

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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

Saturated Fat

Cholesterol

176

Sodium

282

Carbohydrates

Fiber

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Bean Dishes, Breakfast & Brunch, Egg Dishes, Heart Healthy, High Fiber, Meatless Meals, Quick Dishes

Food Groups ***Meat = 1 serving, Grains = .5 serving, Legumes = 1 serving

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