
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Mushroom-bean tostadas with scrambled eggs and Puerto Rican salsa
Gluten-Free, Vegetarian, Soy-Free
2 Servings, 630 Calories/Serving
35–50 Minutes
A staple of Puerto Rico, pique hot sauce is the inspiration behind the knockout salsa atop these earthy, umami-rich tostadas, great for entertaining.
In your bag
- 3 or 4 cloves peeled fresh garlic
- 1 green or red fresh chile such as jalapeño or serrano (optional)
- ½ cup apple cider vinegar
- 1 teaspoon Aleppo chile flakes (optional)
- 6 Mi Rancho 100% corn tortillas
- 3½ ounces maitake or other specialty mushrooms
- 2 cups cooked pinto beans
- ¼ cup Greek yogurt
- 5 or 6 radishes (about 5 ounces total)
- ¼ pound grape or cherry tomatoes
- 6 or 7 sprigs fresh cilantro or other leafy herb such as basil
- 4 pasture-raised organic eggs
Nutrition per serving
Calories: 630, Protein: 26g (52% DV), Fiber: 14g (56% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 310mg (103% DV), Sodium: 170mg (7% DV), Carbohydrates: 61g (20% DV), Total Sugars: 8g, 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.
Instructions
Wash produce before use
1
Make the salsa base
- Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp]; set aside half for the mushroom-bean mixture.
- If using the fresh chile, cut the chile in half lengthwise and remove the stem, ribs, and seeds. Set aside half the chile for the salsa base; finely chop the remaining half for finishing the salsa. Wash your hands after handling.
While the salsa base heats and cools, prepare the tortillas.
2
Crisp the tortillas
While the tortillas crisp, start the mushroom-bean mixture.
3
Prepare the mushroom-bean mixture
- Trim the stem ends from the mushrooms; separate the mushrooms.
- Rinse the pinto beans.
While the mushrooms and beans cook, make the salsa.
4
Finish the salsa
- Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
- Cut the tomatoes in half.
- Coarsely chop the cilantro; set aside half for garnish.
5
Scramble the eggs
- Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
Serve
Kids Can!
- Press the garlic (if you have a press).
- Prepare the tortillas for toasting.
- Rinse the beans.