Ingredients
| Cilantro Rice | |
|---|---|
| ½ | cup diced onion |
| 1 | tablespoon oil |
| 1 | cup uncooked rice |
| ½ | teaspoon kosher salt |
| ½ | teaspoon black pepper |
| 2 | cups low-sodium chicken stock |
| ¾ | cup HERDEZ® Guacamole Salsa, plus more for serving |
| ¼ | cup cilantro, chopped, plus more for serving |
| Black Beans | |
|---|---|
| ½ | cup diced onion |
| 1 | tablespoon oil |
| 1 | (15-ounce) can black beans, drained and rinsed |
| ½ | cup water |
| ½ | teaspoon cumin |
| ½ | teaspoon chili powder |
| ½ | teaspoon garlic powder |
| ½ | teaspoon onion powder |
| ½ | teaspoon oregano leaves |
| ⅛ | teaspoon coriander |
| ⅛ | teaspoon kosher salt |
| ⅛ | teaspoon black pepper |
| Tostadas | |
|---|---|
| 4 | corn tortillas |
| 4 | teaspoons oil |
| Eggs | |
|---|---|
| 4 | eggs |
| 4 | teaspoons oil |
| Kosher salt and pepper to taste |
Directions
For the Cilantro Rice
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.
For the Black Beans
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.
For the Tostadas
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.
For the Eggs
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.
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