Beans and Rice Tostadas
- Cilantro Rice:
- 1/2 cup diced onion
- 1 tablespoon oil
- 1 cup uncooked rice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups low-sodium chicken stock
- 3/4 ¾ cup HERDEZ® guacamole salsa, plus more for serving
- 1/4 cup cilantro, chopped, plus more for serving
- Black Beans:
- 1/2 cup diced onion
- 1 tablespoon oil
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup water
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon oregano leaves
- 1/8 teaspoon coriander
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Tostadas:
- 4 corn tortillas
- 4 teaspoons oil
- Eggs:
- 4 eggs
- 4 teaspoons oil
- to taste Kosher salt and pepper
Instructions
In saucepan over medium heat, cook ½ cup diced onion in 1 tablespoon oil 3 minutes, stirring occasionally. Stir in rice, salt, pepper and chicken stock. Heat to boiling. Reduce heat to low; cover and cook 15 minutes or until rice is tender. Stir in guacamole salsa and ¼ cup chopped cilantro. Cover and let stand 5 minutes.
In saucepan over medium heat, cook ½ cup diced onion in 1 tablespoon oil 3 minutes, stirring occasionally. Stir in black beans and water. Heat to boiling. Reduce heat to medium-low and cook 10 to 12 minutes, stirring occasionally. Stir in spices.
Heat small skillet over medium-high heat 1 minute. Pierce tortillas all over with fork. In skillet, cook 1 tortilla in 1 teaspoon oil 1 minute, turning once. Remove from skillet and place on serving plate. Repeat with remain tortillas and oil.
Top each tortilla with 1 heaping tablespoon cilantro rice and 1 tablespoon black beans.
In small skillet over medium heat, cook 2 eggs in 2 teaspoons oil 30 seconds. Season with salt and pepper. Turn eggs over and cook 20 seconds longer. Place 1 cooked egg on each tortilla. Repeat with remaining eggs and oil. Garnish with chopped cilantro and guacamole salsa.
