Ingredients
1 15-oz. can black beans, rinsed and drained
1 c. picante sauce
1/2 tsp. ground cumin
Nonstick cooking spray
4 large eggs
1/2 tsp. kosher salt, divided
1/4 tsp. pepper, divided
1/2 c. shredded sharp cheddar
4 Tostadas or toasted corn tortillas, for serving
1 avocado, sliced, for serving
Fresh cilantro, for garnish
Pico de gallo, for serving
Directions
1
Combine the beans, picante sauce, and cumin in a small saucepan over medium heat. Cook, stirring occasionally, until warmed through, about 5 minutes. Cover and remove from the heat.
2
Heat a large nonstick skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart. Sprinkle each egg with 1/8 teaspoon kosher salt and a pinch of pepper. Sprinkle cheese around the edges of each egg. Let cook until the cheese is crispy and the egg whites are just set, about 3 minutes.
3
To serve, place two tostadas on each plate. Divide the warm beans evenly over top. Place an egg on each tostada, then serve with avocado, cilantro, and pico de gallo, if you like. Enjoy immediately!
The beans can be made 3 days ahead and reheated just before serving. Add extra picante sauce or 1 to 2 tablespoons of water to loosen them, if needed.
