Hgs Snazzy Southwestern Breakfast Tostada Recipes

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BREAKFAST TOSTADA



Breakfast Tostada image

Text excerpted from THE MINIMALIST KITCHEN © 2017 by Melissa Coleman. Reproduced by permission of Oxmor House. All rights reserved. This recipe might be one of the theses of the book-how to turn leftovers into an entirely new meal. Leftovers have a bad rap, except when they taste like this. By using up premade refried black beans, pickled veggies, and Ancho-lada Sauce, this tostada takes on a new life of its own. This is the beauty of putting in work earlier in the week-a weekday breakfast that tastes like the weekend. Of course, you could just sleep in on the weekend and wake up to this, too.

Provided by Food.com

Categories     Breakfast

Time 8m

Yield 1 serving(s)

Number Of Ingredients 24

1 tablespoon neutral oil
1 large egg
1 corn tortilla
1/4 cup leftover refried beans (pg. 186 or canned)
1/4 avocado, sliced
2 tablespoons quick-pickled red onions
1 tablespoon leftover ancho-lada sauce to top egg (or storebought)
1 pinch alfalfa sprout (optional)
fresh cilantro leaves
crumbled Cotija cheese
lime wedge
3/4 cup water
1/2 cup white distilled vinegar
2 teaspoons granulated sugar
1 teaspoon kosher salt
1/8 teaspoon peppercorn
3/4 cup thinly sliced red onion
2 cups hot water
4 dried ancho chiles, stemmed and deseeded
3/4 cup roughly chopped sweet onion
1 (15 ounce) can fire-roasted tomatoes
4 garlic cloves, smashed
1 tablespoon honey
2 1/2 teaspoons kosher salt

Steps:

  • 1. Make the tostada. Heat a 10-inch nonstick skillet over medium-low. Once the pan is warm, add the oil. Crack the egg where the oil pools, using a silicone spatula to pull in the whites of the egg. If the whites of the egg begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites of the egg until cooked through. Carefully remove the egg from the pan. Set aside.
  • 2. Add the corn tortilla to the leftover oil in the same pan. Turn the heat up to medium, and fry the tortilla for about 2 minutes on each side until toasted. In another corner of the pan, reheat the refried black beans until warm.
  • 3. To serve, place the pan-fried tortilla on a plate, and top with a shmear of refried black beans. Garnish with the avocado slices, the sunnyside egg, pickled vegetables, Ancho-lada Sauce, alfalfa sprouts, if desired, cilantro, and cotija. Give it a fresh squeeze of lime, and serve immediately.
  • Notes.
  • Optional add-in: Use up leftover cooked bacon in the freezer. Reheat the bacon with the beans, crumble it, and use it on top of the tostada.
  • Ingredient Tip.
  • You'll notice cotija cheese used throughout the book. I love it for two reasons-a little goes a long way and it doesn't require dirtying a grater.
  • For the Pickled red onions:.
  • Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the ?salt and sugar have dissolved. Submerge the sliced onion in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
  • For the Ancho-lada sauce:.
  • In a high-powered blender, measure the hot water using the ticks on the side of the blender container. Add the chiles and submerge. Let sit for 10 minutes. Once reconstituted, add the remaining sauce ingredients. Blend on high until smooth. This yields 4 cups. It can be made up to a month in advance and stored covered in the fridge.
  • GET THE BOOK HERE:
  • https://www.amazon.com/Minimalist-Kitchen-Wholesome-Essential-Techniques/dp/084875526X.

Nutrition Facts : Calories 903.4, Fat 35, SaturatedFat 6, Cholesterol 240.2, Sodium 9185.1, Carbohydrate 130.8, Fiber 31.7, Sugar 48, Protein 28.8

SKINNY SOUTHWESTERN BREAKFAST TOSTADAS



Skinny Southwestern Breakfast Tostadas image

98% less cholesterol • 79% less fat than the original recipe. These breakfast tostadas prove a healthy breakfast doesn't have to be boring! Greek yogurt lends creaminess to the dish while the black beans, tomato, cheese, and cilantro pack a big punch of Mexican flavor.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 2

Number Of Ingredients 11

2 (6-inch) corn tortillas
1/2 cup Progresso™ canned black beans, rinsed and drained
1/2 cup refrigerated or frozen egg product, thawed
1 tablespoon fat-free milk
1/8 teaspoon black pepper
Dash salt
Nonstick cooking spray
1/2 cup chopped tomato
2 tablespoons crumbled queso fresco or shredded Monterey Jack cheese
2 tablespoons fat-free Greek yogurt
2 teaspoons snipped fresh cilantro

Steps:

  • Warm tortillas according to package directions. Meanwhile, in a small bowl use a potato masher or fork to slightly mash beans; set aside. In another small bowl or 1-cup glass measure combine eggs, milk, pepper, and salt. Beat with a wire whisk or rotary beater.
  • Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour egg mixture into hot skillet. Cook, without stirring, until egg mixture begins to set. Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking about 2 minutes more or until egg mixture is cooked through but is still glossy and moist. Remove from heat.
  • Spread one tortilla with mashed beans. Top with the remaining tortilla, cooked egg mixture, tomato, cheese, and snipped cilantro. Cut in half to serve. If desired, fold each portion in half. Top with yogurt and cilantro.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 5 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1/2 Tostada, Sodium 500 mg, Sugar 3 g, TransFat 0 g

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