In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black bean tostadas with squash, pickled onion, and soft-cooked eggs
Gluten-Free Friendly, Soy-Free, Mediterranean, Vegetarian
2 Servings, 660 Calories/Serving
These easy vegetarian and gluten-free tostadas combine earthy black beans and roasted butternut squash with crisp pickled red onion.
In your bag
- 1 organic red onion
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- 8 Mi Rancho 100% corn tortillas
- ½ pound organic chopped peeled butternut squash
- 2 eggs
- 1 cup cooked black beans
- Sunbasket black bean spice blend (onion powder - granulated garlic - cumin - sweet paprika - chili powder - dried Mexican oregano)
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 1½ ounces queso fresco
Calories 660, Total Fat 36g (46% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 300mg (13% DV), Total Carb. 70g (25% DV), Fiber 11g (39% DV), Total Sugars 16g (Incl. 9g Added Sugars, 18% DV), Protein 21g
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, Sesame.
Wash produce before use
Pickle the onion
Heat the oven to 400°F.
- Peel the onion and cut in half. Coarsely chop half for the beans; thinly slice half for pickling.
In a medium bowl, combine the sliced onion and quick-pickle brine. Season lightly with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Crisp the tortillas; roast the squash
- Remove 6  tortillas from the package; save the rest for another use.
On one end of a sheet pan [on 1 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 [on a 2nd sheet pan], toss the butternut squash with 1 teaspoon oil and season with salt and pepper; spread in an even layer. Roast, 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, 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 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs are cooking, prepare the beans.
Cook the black beans
- Rinse the black beans.
In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Stir in the black bean spice blend and cook until fragrant, about 30 seconds. Add the beans and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in the roasted squash, remove from the heat, and season to taste with salt and pepper. While the beans are cooking, prepare the garnishes.
Prep the garnishes
- Cut the lime into wedges.
- Coarsely chop the cilantro.
- Cut the eggs in half lengthwise.
- Using a slotted spoon, remove the pickled onion from the brine.
Transfer the tortillas to individual plates. Top with the bean-squash filling, pickled onion, and eggs. Crumble the queso fresco on top, garnish with the cilantro, and serve with the lime wedges.
- Pickle the onion.
- Count the tortillas.
- Prepare the tortillas and squash for roasting.
- Rinse the black beans.
- Help assemble the tostadas.