In an effort to switch up our breakfast routine, I decided to blend two cultures into one. These tostadas are filling, packed with both protein and fiber. For a slight flavor change, swap out mozzarella cheese for queso fresco (the crumbly cheese).
Ingredients
- 8 tostada shells 6" & crispy
- 1/2 tbsp olive oil
- 1/2 large yellow onion diced
- 1 jalapeño small diced (add seeds if you like the heat)
- 4 large garlic cloves minced
- 1 cup chicken (or vegetable) broth
- 1 can black beans (16 oz.) drained & rinsed
- 1/2 tsp savory
- 1/2 tsp thyme
- 1/2 tsp tarragon
- 1/2 lime juice from
- salt and pepper to taste
- 8 tsp chiptole mayo
- 8 large eggs
- 1 dash smoked paprika
- 2 cups cabbage thinly sliced
- 2 cups mozzarella cheese shredded
- 2 large Roma tomatoes diced
- 1 bunch parsley
Directions
- Dice the onion, jalapeño, and mince the garlic. Over medium heat, sauté the onion and jalapeño in olive oil. Add the garlic after a few...
- Get the full instructions at The Cooking Dish
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- Author:
- Chris Mower
- Recipe Yields:
- 4 people
- Prep Time:
- Cook Time:
