Avocado Tostadas

Whip up this quick and easy Mexican-inspired lunch

  • Serves: 4
cal 339
Avocado Tostadas
  • 4 spring onions
  • 1 tbsp olive oil
  • 1/2 tsp ground black cumin
  • 400g tin black beans, drained
  • 1 ripe avocado, havled and stoned
  • 1 lime, half juiced, half cut into wedges
  • 1 red chilli, finely sliced
  • 1 tbsp chopped coriander, plus extra leaves to serve
  • 4 eggs
  • 4 small soft corn and flour tortillas
  • 75g feta, crumbled (optional)
  • 4 tsp hot sauce, or to taste

Nutrition: per serving

  • cal339
  • fat19g
  • sat fat5g
  • protein14.3g
  • carbs27.8g
  • sugar3g
  • salt1.7g

Ingredients

  • 4 spring onions
  • 1 tbsp olive oil
  • 1/2 tsp ground black cumin
  • 400g tin black beans, drained
  • 1 ripe avocado, havled and stoned
  • 1 lime, half juiced, half cut into wedges
  • 1 red chilli, finely sliced
  • 1 tbsp chopped coriander, plus extra leaves to serve
  • 4 eggs
  • 4 small soft corn and flour tortillas
  • 75g feta, crumbled (optional)
  • 4 tsp hot sauce, or to taste
Like this recipe? Share it!
Method
  • Finely slice the pale green parts of the spring onions and set aside. Finely chop the white parts of the spring onions and put in a frying pan with the olive oil. Set the pan over a low heat and cook for two minutes, remembering to stir. Add the cumin and a pinch of salt and continue to cook for two minutes.
  • Stir in the black beans and heat for a minute. Remove from heat, season well and crush the beans to make a mash.
  • Using a fork, mash the avocado flesh with the juice of half a lime, half of the sliced chilli and the chopped coriander. Season well.
  • To poach the eggs, fill a frying pan with at least 5cm of water. Bring to the boil, then reduce the heat to a gentle simmer. Crack the eggs into the water, leaving sufficient space between each, and poach for four minutes until the whites are set but the yolks are still runny in the centre. Remove with a slotted spoon and drain on kitchen towel.
  • Rinse and dry the frying pan and return to a medium heat. Toast the tortillas for a minute on each side or until crisp.
  • Spread each tortilla with the black bean mixture, followed by a spoonful of crushed avocado. Top with a poached egg and a scattering of sliced spring onion, chilli, extra coriander leaves, crumbled feta and hot sauce to taste. Slice the remaining half lime into four wedges and serve.
Like this recipe? Share it!

Nutrition: per serving

  • cal339
  • fat19g
  • sat fat5g
  • protein14.3g
  • carbs27.8g
  • sugar3g
  • salt1.7g

7-day Veggie Challenge

Healthy Diet Reader Survey - Win One of Five Salter Electric Soup Makers Worth £500! Click Here

FREE food diary

All of our recipes are accredited by Juliette Kellow, registered dietitian.