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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.

Instructions

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

Wash produce before use

Pickle the onion and radishes

Heat the oven to 400°F.

Peel and thinly slice enough onion to measure ½ cup [1 cup]. Coarsely chop enough additional onion to measure ½ cup [1 cup]; set aside for the squash and beans.
Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]

In a medium bowl, combine the sliced onion, radishes, and 2 tablespoons [¼ cup] lime juice. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Crisp the tortillas

On a sheet pan [2 sheet pans], brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast 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 and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for hard-cooked eggs, cook for 2 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the squash and black beans.

Prep and cook the squash and black beans

Trim the ends from the squash; cut the squash lengthwise into quarters, then crosswise into ½-inch pieces.
Rinse the black beans.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the squash 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 occasionally, until warmed through, 2 to 3 minutes. Season to taste with salt and pepper.
While the squash and beans cook, prepare the garnishes.

Prep the garnishes

Cut the eggs in half lengthwise.
Coarsely chop the cilantro.

Serve

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

Kids Can!

Measure the onion.
Juice the lime.
Stir the pickles.
Peel the eggs.
Rinse the beans.

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Great for Entertaining

Black bean and summer squash tostadas with soft-cooked eggs

Gluten-Free, Vegetarian, Family-Friendly, Soy-Free

2 Servings, 790 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Chef's Tip

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.

Ingredient IQ

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.

Nutrition per serving

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.