Ingredients
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4 tostada shells
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1 (15.25 ounce) can black beans, rinsed and drained
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¼ cup prepared salsa
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½ cup prepared guacamole
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2 tablespoons vegetable oil
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4 frozen hash brown patties
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4 eggs
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½ cup shredded Cheddar cheese
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salt and ground black pepper to taste
Directions
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Divide tostada shells between 4 plates.
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Place beans in a bowl. Add salsa and stir to combine. Divide mixture between the tostada shells. Place a dollop of guacamole on top of each bean mixture.
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Heat oil in a large skillet over medium-high heat. Place frozen hash brown patties in the skillet and cook 3 minutes. Flip and cook 3 minutes more. Transfer patties to a paper towel-lined plate.
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In the same skillet, crack eggs and cook for 2 minutes. Flip and cook 2 minutes more, or until desired doneness.
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Place a hash brown patty on top of each tostada, pressing down in the guacamole so it sticks. Top each patty with shredded cheese and a fried egg. Season with salt and pepper.
Breakfast Tostadas.
Nutrition Facts (per serving)
439 | Calories |
27g | Fat |
40g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 439 | |
% Daily Value * | |
Total Fat 27g | 35% |
Saturated Fat 9g | 45% |
Cholesterol 204mg | 68% |
Sodium 757mg | 33% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 10g | 36% |
Protein 20g | 40% |
Potassium 893mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.