![1655782471pepperjack20tostada.jpg](https://cdn.statically.io/img/www.allrecipes.com/thmb/PIqAu2MREVCZiTEKqTzOiDF-Pq8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1655782471pepperjack20tostada-2000-ecac73e20d934e11a410ef264d8dc69d.jpg)
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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1 medium avocado, peeled and pitted
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2 tablespoons lime juice
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4 slices pepper Jack cheese
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1 tablespoon vegetable oil
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4 eggs
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¼ cup salsa
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salt and freshly ground black pepper to taste
Directions
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Divide tostada shells between 4 plates.
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Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
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Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
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Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.
Nutrition Facts (per serving)
392 | Calories |
23g | Fat |
31g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 392 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 6g | 32% |
Cholesterol 201mg | 67% |
Sodium 717mg | 31% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 12g | 41% |
Protein 18g | 36% |
Potassium 701mg | 15% |
* 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.