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Total time

20 minutes




Breakfast, Brunch


  • 1 (15 oz.) can black beans
  • 1 (4.5 oz.) can diced green chilies
  • 2 tbsp water
  • ½ tsp ground cumin
  • coarse salt and ground black pepper
  • 2 slices cooked bacon (crumbled)
  • 8 eggs
  • coarse salt and ground black pepper
  • 8 tostada SHELLS
  • 2 ripe avocados (sliced)
  • ½ cup salsa
  • ¼ cup fresh cilantro (chopped)


  1. Heat oven to a low broil. In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat. Bring to a simmer, stirring regularly.

    Use the back of a fork to smash some of the beans. Heat large non-stick skillet to medium. Add bacon and cook until crispy, about 3-4 minutes on each side.

    Remove and place on a paper towel. Once slightly cooled, crumble. Discard most of the bacon fat. Place the skillet back on medium heat.

    Add eggs and season with salt and pepper. Allow to cook 2-3 minutes, until white is mostly cooked. Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny.

    Remove from heat. Place tostadas under the broiler and allow to cook 1-2 minutes on each side. Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.

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