Black bean and summer squash tostadas with soft-cooked eggs
Gluten-Free, Soy-Free, Vegetarian
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.
In your bag
- 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
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.