Black bean and summer squash tostadas with soft-cooked eggs
Gluten-Free, Vegetarian, Family-Friendly, Soy-Free
30 – 45 Minutes
These easy vegetarian and gluten-free tostadas combine earthy black beans and seared summer squash with crisp pickled red onion and radishes.
In your bag
- 1 organic red onion
- 2 or 3 organic radishes (about 2 ounces total)
- 1 organic lime
- 8 Mi Rancho 100% corn tortillas
- 2 pasture-raised organic eggs
- 1 or 2 organic yellow or other summer squash (about 9 ounces total)
- 1 cup cooked black beans
- Black bean spice blend (granulated garlic - coriander - sweet smoked paprika)
- 4 or 5 sprigs organic fresh cilantro
- 2 ounces queso fresco
The tortillas can also be crisped on the stovetop: In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Season with salt.
Quick pickles boast all the salty-sweet tang of their naturally fermented counterparts but require a fraction of the time. Natural fermentation relies on lactic acid and bacterial cultures to slowly transform brined vegetables set out at room temperature into tart treats. Quick pickles use a stronger brine and sometimes heat to achieve similar results but much more . . . quickly.
Calories: 790, Protein: 23g (46% DV), Fiber: 15g (60% DV), Total Fat: 48g (74% DV), Monounsaturated Fat: 31g, Polyunsaturated Fat: 4g, Saturated Fat: 9g (45% DV), Cholesterol: 175mg (58% DV), Sodium: 310mg (13% DV), Carbohydrates: 61g (20% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
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.