Black bean tostadas with quick pickles and soft-cooked eggs

Vegetarian, Gluten Free, Soy Free

2 Servings, 620 Calories/Serving, 30 - 40 Minutes

Tostadas are like open-faced tacos, with the fillings piled atop crisp, flat tortillas instead of wrapped into softened ones. Here, paprika-spiced black beans and roast squash lend earthiness, while quick-pickled red onions and radishes provide tartness and crunch. To save time and cleanup, the tortillas are roasted on the same sheet pan as the squash. But if you prefer to crisp them up in a small frying pan over medium heat with a splash of oil instead, by all means.


  • 1 red onion
  • 2 to 3 red radishes
  • Quick-pickle brine (apple cider vinegar - sugar - salt)
  • 4 Mi Rancho 100% corn tortillas
  • ½ pound chopped peeled butternut squash
  • 2 pasture-raised organic eggs
  • 1 cup cooked black beans
  • Black bean seasoning blend (granulated garlic - coriander - sweet smoked paprika)
  • 1 lime
  • Fresh cilantro
  • 2 ounces queso fresco



Pickle the red onion and radish

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.


Cook the tortillas and squash

On one end of a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil, and season with salt; arrange side by side. On the other end of the pan, drizzle the squash with oil, season with salt and pepper, toss to coat, and spread in an even layer.
Roast in the oven, turning halfway through, until the tortillas are crisp and the squash is tender, 12 to 15 minutes for the tortillas and 15 to 20 minutes for the squash. Transfer the tortillas to a plate while the squash finishes cooking. Meanwhile, cook 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). Using tongs or a slotted spoon, transfer the eggs to the ice water to cool. Peel.
While the eggs cook, start the beans.


Cook the black beans

  • 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, season with salt and pepper, and cook, stirring often, until lightly browned, 3 to 5 minutes. Stir in the seasoning blend and cook until fragrant, about 30 seconds. Add the beans and cook, stirring to blend, until hot, 2 to 3 minutes. Stir in the roasted squash; 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 half.



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.

Nutrition per serving: Calories 620, Protein: 19 g, Total Fat: 29 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 3 g, Saturated Fat: 6 g, Cholesterol: 175 mg, Carbohydrates: 73 g, Fiber: 14 g, Added Sugar (Granulated Sugar): 6 g, Sodium: 540 mg

Contains: milk, eggs

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