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Black Bean And Potato Tostada

Put enough vegetable oil in medium frying pan to completely cover the bottom and heat over medium high heat until shimmering. Gently fry tortillas one at a time until golden brown and crispy, about 4 minutes total. Flip tortillas halfway through. Remove tortilla to paper towel lined plate and lightly salt. Set aside until ready to serve. Repeat with remaining tortillas. When finished, drain all bu. . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

4 eggs, room temperature

4 corn tortillas

vegetable oil

1 12oz can of black beans, drained and rinsed

3 or 4 small red potatoes, diced

2 cloves garlic, minced

1 tsp chili powder

2 tsp cumin, freshly ground

1 tsp coriander, freshly ground

1 tsp fresh oregano, minced

1 tomato (or 3- ish roma tomatoes), seeded and diced

1/2 small red onion, diced

1 juice of lime

2 tsp cilantro, diced

red pepper flakes (optional)

salt

black pepper shredded mozzarella cheese, for serving

sour cream, for serving

Preparation

1Put enough vegetable oil in medium frying pan to completely cover the bottom and heat over medium high heat until shimmering.

2Gently fry tortillas one at a time until golden brown and crispy, about 4 minutes total. Flip tortillas halfway through.

3Remove tortilla to paper towel lined plate and lightly salt. Set aside until ready to serve. Repeat with remaining tortillas.

4When finished, drain all but about 2 tsp of the oil from the pan and save the pan for frying your eggs a little later.

5In a different, probably larger frying pan, heat 1 tbsp oil over medium heat.

6Toss diced potatoes with 1 tbsp oil, minced garlic, chili powder, cumin, coriander, oregano, salt, and pepper.

7Add potatoes to pan and spread out into one layer. Fry for 10-15 minutes, stirring once or twice during cooking (don't stir more than this, you want the potatoes to get a nice color and crunch and stirring will ruin that process).

8To take your mind off of not stirring the potatoes, make a salsa!

9Combine diced tomatoes with chopped onion, minced cilantro, the juice of half a lime, salt and pepper. If you want it a little spicy, you can add some red pepper flakes.

10After the potatoes have cooked for about 10-15 minutes, add the black beans and toss to combine. Squeeze in the juice from the other half of the lime and season with more salt and pepper.

11Cook for 3-4 more minutes until heated through.

12Place the pan you used to fry the tortilla back on a burner and heat over medium-high heat until oil shimmers.

13Crack one room temperature egg into the pan, season with salt and pepper.

14Fry egg until whites are just set but yolk is still runny.

15To serve, place a fried tortilla on a plate. Top with a scoop of the potato black bean mixture. Place a fried egg on top of this and spoon salsa and sour cream on top of the egg.

16Sprinkle with shredded cheese and enjoy!

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