Black bean and summer squash tostadas with soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Black bean and summer squash tostadas with soft-cooked eggs

Gluten-Free, Soy-Free, Vegetarian

2 Servings, 720 Calories/Serving

30 – 40 Minutes

These easy vegetarian and gluten-free tostadas combine earthy black beans and seared summer squash with crisp pickled red onions and radishes.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 red onion
  • 2 or 3 red radishes
  • Quick-pickle brine (rice vinegar - maple syrup)
  • 4 100% corn tortillas
  • 2 pasture-raised organic eggs
  • 1 or 2 yellow squash
  • 1 cup cooked black beans
  • Black bean spice blend (granulated garlic - coriander - sweet smoked paprika)
  • 1 lime
  • Fresh cilantro
  • 2 ounces queso fresco

Nutrition per serving

Calories: 720, Protein: 23g, Fiber: 15g, Total Fat: 34g, Monounsaturated Fat: 20g, Polyunsaturated Fat: 3g, Saturated Fat: 7g, Cholesterol: 175mg, Sodium: 550mg, Carbohydrates: 79g, Total Sugars: 18g, Added Sugars (Pickle brine): 6g.
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Pickle the red onion and radishes

Heat the oven to 400ºF.
  • Peel and halve the onion. Coarsely chop half for the beans; thinly slice half for pickling.
  • Trim the ends from the radishes; cut the radishes in half, then thinly slice crosswise.
In a medium bowl, combine the sliced onion, radishes, and pickle brine; toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Crisp the tortillas

On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Roast in the oven, turning halfway through, until the tortillas are crisp, 12 to 15 minutes. Transfer the tortillas to a plate.
While the tortillas heat, prepare the eggs.


Cook the eggs

Bring a small sauce pot of water to a boil. Fill a small bowl with ice water. Add the eggs to the boiling water and cook for exactly 5 minutes (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, start the beans.


Cook the squash and black beans

  • Trim the ends from the yellow squash; cut the squash lengthwise into quarters, then crosswise into 1-inch pieces.
  • Rinse the black beans.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the reserved chopped onions and cook, stirring occasionally, until they start to soften, 2 to 3 minutes. Add the squash, season with salt and pepper, and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the black bean spice blend and cook until fragrant, about 30 seconds. Add the beans and cook, stirring to blend, until hot, 2 to 3 minutes. Remove from the heat.
While the beans cook, prepare the garnishes.


Prep the garnishes

  • Cut the lime into wedges.
  • Coarsely chop the cilantro.
  • Cut the eggs in quarters.



Transfer the tortillas to individual plates. Top with the beans, squash, pickles, and eggs. Crumble the queso fresco on top, garnish with the cilantro, and serve with the lime wedges.

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