Black bean tostadas with summer squash and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Pickle the red onion and radishes

Heat the oven to 400°F.

Peel and halve the red onion. Coarsely chop half for the black beans; thinly slice half for pickling.
Trim the ends from the radishes; cut the radishes in half, then thinly slice crosswise.

In a medium bowl, combine the sliced onion, radishes, and quick-pickle brine and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Cook the eggs

Bring a medium sauce pot of water to a boil, and fill a medium bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, warm the tortillas.

Crisp the tortillas

On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Roast in the oven, turning halfway through, until the tortillas are crisp, 12 to 15 minutes. Transfer the tortillas to a plate.
While the tortillas crisp, prepare the squash and black beans.

Prep and cook the squash and black beans

Peel and thinly slice the shallots.
Trim the ends from the summer squash; cut the squash in half lengthwise, then crosswise into ½-inch-thick slices.
Rinse the black beans.

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the reserved chopped onion and shallots, season with salt and pepper, and cook, stirring occasionally, until they start to soften, 2 to 3 minutes. Add the squash, season with salt and pepper, and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in the black bean spice blend and cook until fragrant, about 30 seconds. Add the beans and cook, stirring to blend, until hot, 2 to 3 minutes. Remove from the heat.
While the squash and beans cook, prepare the garnishes.

Prep the garnishes

Cut the lime into wedges.
Coarsely chop the cilantro.
Cut the eggs lengthwise into quarters.

Serve

Set out the tortillas, squash-bean mixture, pickles, lime wedges, cilantro, eggs, and queso fresco. Invite everyone to assemble their own tostadas.

Chef’s Tip: If you’re looking for an easier way to peel the eggs, using a serrated knife, cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.

Kids can!

Time and peel the eggs.
Stir the pickle ingredients.
Oil the tortillas.
Rinse the beans.
Set out the tostada toppings.

Black bean tostadas with summer squash and soft-cooked eggs

Name: Black bean tostadas with summer squash and soft-cooked eggs
Cook time: 30 min
Yield: 2
Ingredients: 1 red onion; 2 or 3 red radishes; Quick-pickle brine (apple cider vinegar - honey); 4 pasture-raised organic eggs; 12 Mi Rancho 100% corn tortillas; 1 or 2 shallots; 1¼ pounds summer squash; 2 cups cooked black beans; Black bean spice blend (granulated garlic - coriander - sweet smoked paprika); 1 lime; Fresh cilantro; ¼ pound queso fresco

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 570 Calories/Serving

30–40 Minutes

These easy vegetarian and gluten-free tostadas combine earthy black beans and summer squash with crisp pickled red onions and radishes.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 red onion
2 or 3 red radishes
Quick-pickle brine (apple cider vinegar - honey)
4 pasture-raised organic eggs
12 Mi Rancho 100% corn tortillas
1 or 2 shallots
1¼ pounds summer squash
2 cups cooked black beans
Black bean spice blend (granulated garlic - coriander - sweet smoked paprika)
1 lime
Fresh cilantro
¼ pound queso fresco

Nutrition per serving

Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 420mg (18% DV), Total Carb. 70g (25% DV), Fiber 15g (54% DV), Total Sugars 14g (Incl. 4g Added Sugars, 8% DV), Protein 24g
Contains: Milk, Eggs

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Pickle the red onion and radishes

Heat the oven to 400°F.

Peel and halve the red onion. Coarsely chop half for the black beans; thinly slice half for pickling.
Trim the ends from the radishes; cut the radishes in half, then thinly slice crosswise.

In a medium bowl, combine the sliced onion, radishes, and quick-pickle brine and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

Cook the eggs

Crisp the tortillas

Prep and cook the squash and black beans

Peel and thinly slice the shallots.
Trim the ends from the summer squash; cut the squash in half lengthwise, then crosswise into ½-inch-thick slices.
Rinse the black beans.

Prep the garnishes

Cut the lime into wedges.
Coarsely chop the cilantro.
Cut the eggs lengthwise into quarters.

Serve

Time and peel the eggs.
Stir the pickle ingredients.
Oil the tortillas.
Rinse the beans.
Set out the tostada toppings.

Instructions

Black bean tostadas with summer squash and soft-cooked eggs

Black bean tostadas with summer squash and soft-cooked eggs

Get delicious recipes with organic produce and clean ingredients delivered

In your bag

Instructions