Black bean tostadas with squash, pickled onion, and soft-cooked eggs

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

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 710 Calories/Serving

30–45 Minutes

These easy vegetarian and gluten-free tostadas combine earthy black beans and roasted butternut squash with crisp pickled red onions 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 red onion
  • 2 or 3 radishes
  • Quick-pickle brine (apple cider vinegar - honey)
  • 8 Mi Rancho 100% corn tortillas
  • ½ pound chopped peeled butternut squash
  • 2 pasture-raised organic eggs
  • 1 cup cooked black beans
  • Black bean spice blend (granulated garlic - coriander - sweet smoked paprika)
  • 1 lime
  • 3 or 4 sprigs fresh cilantro
  • 1½ ounces queso fresco

Nutrition per serving

Calories: 710, Protein: 19g (38% DV), Fiber: 13g (52% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 170mg (57% DV), Sodium: 250mg (10% DV), Carbohydrates: 67g (22% DV), Total Sugars: 13g, Added Sugars: (Quick-pickle brine contains honey): 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.


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

Wash produce before use


Pickle the red onion and radishes

Heat the oven to 400°F.
  • Peel the red onion and cut in half. Coarsely chop half for the beans; thinly slice half for pickling.
  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
In a medium bowl, combine the sliced onion, radishes, 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, 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, toss the 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.
While the tortillas and squash roast, 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 soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare 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 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 warmed 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 cook, prepare the garnishes.


Prep the garnishes

  • Cut the lime into wedges.
  • Coarsely chop the cilantro.
  • Cut the eggs in half lengthwise.


Transfer the tortillas to individual plates. Top with the bean-squash filling, pickles, and eggs. Crumble the queso fresco on top, garnish with the cilantro, and serve with the lime wedges.