Black bean tostadas with summer squash and soft-cooked eggs
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Black bean tostadas with summer squash and soft-cooked eggs

Gluten-Free, Vegetarian, Soy-Free

4 Servings, 570 Calories/Serving

30 – 40 Minutes

These easy vegetarian and gluten-free tostadas combine earthy black beans and summer squash with crisp pickled red onions and radishes.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 1 red onion
  • 2 or 3 red radishes
  • Quick-pickle brine (apple cider vinegar - honey)
  • 4 pasture-raised organic eggs
  • 12 Mi Rancho 100% corn tortillas
  • 1 or 2 shallots
  • 1¼ pounds summer squash
  • 2 cups cooked black beans
  • Black bean spice blend (granulated garlic - coriander - sweet smoked paprika)
  • 1 lime
  • Fresh cilantro
  • ¼ pound queso fresco

Nutrition per serving

Protein: 24g (48% DV), Fiber: 15g (60% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 5g (25% DV), Cholesterol: 175mg (58% DV), Sodium: 420mg (18% DV), Carbohydrates: 70g (23% DV), Total Sugars: 14g, Added Sugars: 4g (8% DV).
Contains: Milk, Eggs


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 and halve the red onion. Coarsely chop half for the black 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 quick-pickle brine and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Cook the eggs

Bring a medium sauce pot of water to a boil, and fill a medium 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, warm the tortillas.


Crisp the tortillas

On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Roast in the oven, turning halfway through, until the tortillas are crisp, 12 to 15 minutes. Transfer the tortillas to a plate.
While the tortillas crisp, prepare the squash and black beans.


Prep and cook the squash and black beans

  • Peel and thinly slice the shallots.
  • Trim the ends from the summer squash; cut the squash in half lengthwise, then crosswise into ½-inch-thick slices.
  • Rinse the black beans.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the reserved chopped onion and shallots, season with salt and pepper, and cook, stirring occasionally, until they start to soften, 2 to 3 minutes. Add the squash, season with salt and pepper, 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 to blend, until hot, 2 to 3 minutes. Remove from the heat.
While the squash and beans cook, prepare the garnishes.


Prep the garnishes

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



Set out the tortillas, squash-bean mixture, pickles, lime wedges, cilantro, eggs, and queso fresco. Invite everyone to assemble their own tostadas.

Chef’s Tip: If you’re looking for an easier way to peel the eggs, using a serrated knife, cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.

Kids can!
  • Time and peel the eggs.
  • Stir the pickle ingredients.
  • Oil the tortillas.
  • Rinse the beans.
  • Set out the tostada toppings.

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