Avocado tostadas recipe

  • Serves 4 (makes 4 tostadas)
  • 15 mins to prepare and 10 mins to cook
  • 339 calories / serving
  • Healthy
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Bring the heat to your weekend brunch with these Mexican-inspired tostadas, layered with black beans, fiery chilli and creamy avocado. Topped with perfectly poached eggs and a drizzle of hot sauce, they take lazy Sundays to a whole new level. 

  1. Finely slice the pale green parts of the spring onions and set aside. Finely chop the white parts of the spring onions and put in a frying pan with the olive oil. Set the pan over a low heat and cook the onions, stirring, for 2 mins. Add the cumin and a pinch of salt and continue to cook for 2 mins. Stir in the drained black beans, heat through for a minute or two, then remove from the heat, season well and crush the beans with the back of a wooden spoon to make a mash.
  2. Using a fork, mash the avocado flesh with the juice of half a lime, half the sliced chilli and the chopped coriander. Season well.  
  3. To poach the eggs, fill a deep frying pan with water at least 5cm deep. Bring to the boil, then reduce the heat to a gentle simmer. Crack the eggs into the water, leaving sufficient space between each, and leave to poach for 4 mins, until the whites are set but the yolks are still runny in the centre. Remove with a slotted spoon and drain on kitchen towel.
  4. Rinse and dry the frying pan and return to a medium heat. Toast the tortillas for 1 min each side, in batches if necessary, or until crisp.
  5. Spread each tortilla with the black bean mixture, followed by a spoonful of crushed avocado. Top with a poached egg and a scattering of sliced spring onion, sliced chilli, extra coriander leaves, crumbled feta (if using) and hot sauce to taste. Slice the remaining half lime into 4 wedges to serve.
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  • Ingredients

  • 4 spring onions, trimmed
  • 1 tbsp olive oil
  • ½ tsp ground cumin
  • 400g tin black beans
  • 1 ripe avocado, halved and stoned
  • 1 lime, half juiced, half cut into wedges
  • 1 red chilli, finely sliced
  • 1 tbsp chopped coriander, plus extra leaves to serve
  • 4 eggs
  • 4 small soft corn and flour tortillas
  • 75g feta, crumbled (optional)
  • 4 tsp hot sauce, or to taste
  • Energy 1420kj 339kcal 17%
  • Fat 19g 27%
  • Saturates 5g 23%
  • Sugars 3g 3%
  • Salt 1.7g 29%

of the reference intake
Carbohydrate 27.8g Protein 14.3g Fibre 4.1g


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