Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Breakfast Tostada
Getting reviews...
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1347
- Total Fat
- 82 g
- Saturated Fat
- 25 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 36 g
- Sugar
- 3 g
- Protein
- 56 g
- Cholesterol
- 283 mg
- Sodium
- 1936 mg
- Level: Easy
- Total: 16 min
- Active: 16 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1347
- Total Fat
- 82 g
- Saturated Fat
- 25 g
- Carbohydrates
- 103 g
- Dietary Fiber
- 36 g
- Sugar
- 3 g
- Protein
- 56 g
- Cholesterol
- 283 mg
- Sodium
- 1936 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate.
- Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork.
- On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes.
- Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes.
- To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy.
