Dinners for Winners has just turned two years old! I’m happy and a bit proud. Sometimes my sister texts me from New York with a photo of dinner and says “we made your ______ for dinner last night and we loved it!” and nothing could make me happier. I consider this success in the fullest.
I’ve even received kind comments over the last few months from some of my most favorite, respected and admired food bloggers — can you believe they’ve even come by this little space? To me, this is so humbling. The first food blog I ever read was Smitten Kitchen, and when we shook Deb’s hand a year ago, I thought of all the hearts (and stomachs) she has filled with her enthusiasm for food and home cooking. She is the game-changer. She makes it happen; suddenly, anyone can make a lemon layer cake because she’s done all the research to guide us along the way and through any strange happenings that might worry us. She makes it simple! While not on her professional level of awesomeness, I so enjoy the time I put into this little project. I’m thankful for the friendships I’ve made also, as some of you really read along faithfully!
When considering what I might post for this occasion, I easily settled on something we have been enjoying repeatedly in our kitchen, something nourishing and delicious hailing from another food blogger, whom I find so inspirational and ardently passionate about healthful cooking. Oh, and something that can be breakfast or dinner, which is my fave! Sara of Sprouted Kitchen and her husband Hugh put out a gorgeous cookbook last year that I can’t get enough of; lots of pretty vegetables, Sara’s warm voice, handsome photographs and well thought-out, simple recipes that taste so good. Love Sara and her constantly refreshing recipes (she’s even working on a new book!) that remind us how perfectly gratifying it is to eat right. This breakfast/dinner is one of her gems.
These breakfast tostadas are crisp corn tortilla shells cradling warm black beans smashed with lime, layered under crisp vegetables and melty cheese, all topped with a saucy fried egg. It’s a simple, one-pan dinner or weekend breakfast that nourishes us without being heavy, that teases and pleases all our tastes and leaves plenty of room for coffee. I love the first cut into the egg yolk that pools around creamy avocado, bright cilantro. These come together quickly and look pretty on the plate, too.
This is one for regular rotation; we love it. I’m so pleased you’re here with me and I’m looking forward to sharing more winning dinners with y’all! Enjoy!
Black Bean Breakfast Tostadasadapted from the Sprouted Kitchen cookbook serves 4
- 2 cups cooked black beans, or 1 can rinsed and drained
- 1/4 cup sour cream or Greek yogurt (we use full-fat in this house)
- 1 lime, juiced
- 1/2 teaspoon cumin
- salt and pepper
- olive or coconut oil
- 4 corn tortillas (we love these fresh tortillas — they taste so much better cooked fresh, and no strange preservatives)
- 1/2 cup shredded cheese such as Monterey Jack
- sautéed chopped vegetables such as bell pepper, squash, onions or spinach
- 4 eggs
- chopped cilantro and scallions
- 1/2 sliced avocado
- hot sauce
With a fork, partially mash the black beans with the lime juice, sour cream or yogurt and cumin, and season to taste with salt and pepper.
Meanwhile, lightly oil a skillet. Spread a few tablespoons of black beans on a tortilla, sprinkle with vegetables and cheese and place in pan to warm and get melty. I think the tortilla should get good and crisp here as well, but doneness is up to you. In another side of the pan, crack an egg and cook sunny-side up until whites are set but yolk is still runny. Sprinkle egg with salt and pepper.
Transfer tostada to a plate and top with avocado slices, egg, sprinkles of scallions and cilantro and hot sauce. Repeat for remaining servings.