Skip to content
Brunch · Mexican

Oaxacan Corn Tostadas with Beans, Egg and Salsa

25 min Serves 4 ~460 kcal/serving ~£6.00 (£1.50/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 8 corn tortillas
  • 400 g black beans
  • 4 large eggs
  • 60 g feta cheese
  • 200 g tomatoes
  • 10 g fresh coriander
  • 3 tbsp sunflower oil, for frying

Nutrition (per serving)

Calories
460 kcal
Protein
20.6 g
Carbohydrate
37.6 g
of which sugars
3.1 g
Fat
22.3 g
of which saturates
5.9 g
Fibre
9.9 g
Salt
1.24 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the corn tortillas in half the sunflower oil for 1 minute a side until crisp, then drain.

  2. 2

    Mash the black beans with a splash of water and warm through in a small pan.

  3. 3

    Fry the large eggs in the remaining oil until the whites are set but the yolks still soft.

  4. 4

    Chop the tomatoes and mix with the fresh coriander for a quick salsa.

  5. 5

    Spread the beans over the tostadas, top each with a fried egg, crumbled feta cheese and the salsa.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.