Mushroom-bean tostadas with scrambled eggs and Puerto Rican salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Mushroom-bean tostadas with scrambled eggs and Puerto Rican salsa

Gluten-Free, Soy-Free, Vegetarian

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 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
Chef's Tip
After finishing the salsa in Step 4, you will have about 6 tablespoons [¾ cup] salsa base, or pique, remaining. Cover and refrigerate for up to 2 weeks. Use it to marinate up to 2 [4] chicken breasts or pork chops, or combine it with ½ cup [1 cup] olive oil for a piquant salad dressing.

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

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

Wash produce before use

1

Make the salsa base

Heat the oven to 400°F.
  • 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.
In a small sauce pot, combine the apple cider vinegar, half the garlic, the fresh chile half, if using, and as much Aleppo chile as you like. Season with salt and pepper and bring to a boil. Remove from the heat and let cool slightly. Just before using the salsa base, discard the fresh chile half.
While the salsa base heats and cools, prepare the tortillas.

2

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. Toast 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, 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.
In a medium sauce pot over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Add the mushrooms, season lightly with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 5 to 6 minutes. Add the beans and cook, stirring occasionally, until warmed through, 2 to 4 minutes. Remove from the heat and stir in the yogurt. Using a masher, fork, or the back of a spoon, coarsely mash the bean mixture. Season to taste with salt and pepper.
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.
In a medium bowl, stir together the radishes, tomatoes, half the cilantro, 2 tablespoons [3 TBL] salsa base, and as much chopped fresh chile as you like; save the remaining salsa base for another use (see Chef’s Tip). Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

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.
In a small [medium] frying pan over medium heat, warm 1 tablespoon [2 TBL] butter or oil until hot but not smoking. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 4 minutes.

Serve

Transfer the tortillas to individual plates. Top with the mushroom-bean mixture and then the scrambled eggs. Garnish with the salsa and remaining cilantro and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Prepare the tortillas for toasting.
  • Rinse the beans.