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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat an oven to 500 degrees F (260 degrees C). | 2. Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese. | 3. Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes. | 4. Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute. | 5. Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese. | 6. Bake tostadas in the preheated oven until cheese is melted, about 10 minutes. | 7. Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tostada shell	8			-	-	-	-
bean	1	can	refried	80.0	11.3103	11.5862	1.3793
cheddar cheese	2	cups	shredded divided	-	-	-	-
chipotle pepper adobo sauce	1	can		-	-	-	-
salsa	1/2	jar		-	-	-	-
cilantro	2	cups	chopped divided	7.36	1.1744	0.6816	0.1664
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
egg	8			572.0	2.88	50.24	38.04

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.