Grilled Black Bean, Poached Egg & Feta Breakfast Tostadas
Prep: 10 minutes
Grill: 5 minutes • Serves: 4
1cup refried black beans
1/3cup crumbled feta cheese
1tablespoon distilled white vinegar
1avocado, peeled, pitted and sliced
1Roma tomato, chopped
2tablespoons cayenne pepper hot sauce
2tablespoons sliced green onion
1tablespoon fresh cilantro leaves
1/8teaspoon ground black pepper
1. Prepare outdoor grill for direct grilling over medium-low heat. Place tortillas on rimmed baking pan; spread with refried black beans and sprinkle with cheese. Place tortillas on hot grill rack; cover and cook 5 minutes or until tortillas are crisp.
2. In large skillet with 2-inch-high sides, add water to fill halfway, then vinegar and salt; heat to boiling. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg white is cooked through and yolk is slightly soft or to desired doneness.
3. Top tortillas with avocado, tomato, hot sauce, onion, cilantro and poached eggs; sprinkle with pepper.
Approximate nutritional values per serving:
312 Calories, 17g Fat (5g Saturated), 198mg Cholesterol,
744mg Sodium, 29g Carbohydrates, 5g Fiber, 14g Protein