Egg, Avocado and Black Bean Tostadas Recipe #EBeggsfit

I could honestly eat Eggsland's Best eggs for breakfast, lunch and dinner. Truth be told, I have even enjoyed them as a late night snack. They're only 60 calories per eggs and contains more nutrition than the ordinary egg. I've recently started making tostatada's and my favorite combination is a sunny side egg over avocado and black bean puree. It's the perfect combination and would work for anytime of the day.

Egg, Avocado and Black Bean Tostadas

Ingredients:

For Black Bean Puree

1 tablespoon Olive Oil

1 small chopped white onion

1 tablespoon chopped jalapeno pepper

1 tablespoon finely chopped cilantro

1/2 teaspoon ground cumin

1 can Cuban style black beans (I found mine at Trader Joe's)

1/2 cup beef broth

For Tostada 

4 tostada's (found in the ethnic aisle near tortillas)

1 avacado, sliced

4 sunny side up eggs

Cilantro for garnish

Hot sauce if wanted

Directions:

Heat Olive oil on medium until hot, add onion, jalapeno, cilantro and cumin. Cook for 5 minutes on medium. Add black beans and beef broth, cook for 20 minutes on medium low, stirring frequently. Blend the mixture (I used my BlendTec on Sauce mode) until you have the consistency of puree. 

Cook your eggs sunny side up. Slice your avocado. Stack the tostada with your bean puree, egg, then avacado., Top with cilantro garnish and hot sauce.

Since May is National Egg month, I wanted to give you a free copy of Eggland's Best eCookbook, “Your Best Recipes” Volume 2 – The Top Recipes from the 2nd EB Your Best Recipe Contest! It is FREE for EB fans, courtesy of Eggland’s Best.

This post is sponsored by FitFluential on behalf of Eggland's Best.