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All of us are on lock down for the time being and we have to make good use of some items in our pantry. The star of this recipe is beans and rice, there versatile and you can use what you have on hand to make this recipe. I hope you enjoy!
Beans and Rice Tostadas Cooking tips:
I use avocado oil when I cook but any oil you have will work. Also, feel free to cook your eggs to your liking. You can use the leftover beans and rice for a Mexican bowl with your choice of protein or use them for additional toppings for tacos.
I like to add an over easy egg on top this dish sometimes.
Can you make ahead?
Freezer: The rice is the only thing I recommend freezing. After the rice cools, place in a freezer storage bag. Keep in freezer for 3 months max.
Fridge: Toastadas are best made the day of. After the rice and beans cool, place in an airtight container. Keep in fridge for 7 days max.
Reheating: Rice: Turn on heat to medium, bring a small amount of water to a boil in a small or medium sauce pan, stir in rice, cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating.
*A ¼ cup will be enough for 2 servings.
Beans: Turn on heat to medium, bring a small amount of water to a boil in a small or medium sauce pan, stir in beans cook until mixture starts to boil. About 10 minutes or less. *Depends on how much you’re reheating.
*A ¼ cup will be enough for 2 servings.
Recipe Video:
Substitution Options:
You can use any rice or beans that you have for this recipe.
If you do not have tortillas you can serve it with a slice of toast, biscuit, English muffin and if you do not have any of the above, this meal will still be good without it. You can buy tostadas from the store. There located by the tortillas.
what to serve with Beans & Rice Tostadas?
Meal Ideas:
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Recipe:
📖 Recipe
Beans and Rice Tostadas
Ingredients
Cilantro Rice:
- 1 tablespoon oil
- 1 medium onion chopped small
- 1 cup par-boiled rice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups low sodium chicken stock
- ¼ bunch cilantro chopped small plus more for garnish
- ¾ cup Herdez green guacamole salsa
Black Beans:
- 1 tablespoon oil
- 1 15 oz. black beans drained
- ½ cup water
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dry oregano
- ½ teaspoon coriander
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Tostadas:
- 2 tablespoons oil
- 4 corn tortillas
- 4 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Turn on the heat to medium in a medium pot add oil and the half onions, cook for 3 minutes, stirring a few times. Add the rice, kosher salt, black pepper and chicken stock, bring to a boil, stir once or twice, cover and reduce heat to low and cook for 15 minutes. Once rice is done, stir in the cilantro and Herdez green salsa, cover, and let rice steam for 5 minutes.
- Turn on the heat to medium in a medium pot add oil and the half onions, cook for 3 minutes, stirring a few times. Add the black beans and water, bring to a boil, stir once or twice, reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally. Add the cumin, garlic powder, onion powder, dry oregano, coriander, kosher salt and black pepper. Taste and adjust seasoning.
- Turn on the heat to medium-high in a small skillet, let skillet get hot for 1 minute. While skillet is heating up, pierce tortillas all over with a fork, add 1 teaspoon of oil and 1 tortilla to skillet and cook for 30 seconds on each side, repeat until all tortillas are done. When tortillas are done place on a plate, then on top add 1 heaping tablespoon of cilantro rice and 2 tablespoons of black beans.
- In the same skillet, you cooked the tortillas in, reduce the heat to medium, add 2 teaspoons of oil, add 2 eggs, season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper per egg, cook for 30 seconds, flip over, cook for 20 seconds, then place the one egg on top of each tortilla. Garnish with chopped cilantro and more Herdez salsa.
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