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For the Salsa: Add all ingredients to the bowl of a food processor. Pulse about 10 times or until all ingredients are combined and diced. Set aside. Assemble your Tostada: Melt Coconut oil in a microwave safe bowl for 1 minute. Mix beans, cheese, cumin, paprika, salt and pepper in a bowl. Use a basting brush to apply oil to both sides of the tortilla. In a nonstick skillet over medium heat place y. . .
Prep Time: 10:00
Cook Time: 10:00
4 corn tortillas
1 cup shredded mexican blend or jack cheese
13 oz black beans, drained and rinsed
4 eggs 2 tblspn coconut oil, melted
2 tspn cumin, ground
2 tspn paprika
4 - 5 (makes cups)
1/4 cup cilantro
3 garlic cloves
4 jalapeno peppers
1/2 onion 6 tomatoes
2 tbsp lemon juice
1 tsp salt
1 1/2 tsp cumin, ground
1For the Salsa:
2Add all ingredients to the bowl of a food processor.
3Pulse about 10 times or until all ingredients are combined and diced.
5Assemble your Tostada:
6Melt Coconut oil in a microwave safe bowl for 1 minute.
7Mix beans, cheese, cumin, paprika, salt and pepper in a bowl.
8Use a basting brush to apply oil to both sides of the tortilla.
9In a nonstick skillet over medium heat place your corn tortilla.
10Heat one side for about 1-2 minutes, then flip.
11Add cheese and bean mixture and cook for 1-2 minutes or until tortilla crisps up on bottom and cheese melts.
12Spray skillet with nonstick spray.
13Add your egg and cook to your desired style.
14Once the egg is done, place it on top of the cheese and bean mixture.
15(Optional) Top with salsa, avocado and hot sauce.
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