GUACAMOLE TOSTADAS

Creamy avocado, crunchy onions, tangy lime and sweet tomatoes that smell like the garden get sandwiched between a crisp tortilla, a layer of kidney beans and a fried egg topped with cheese.

GUACAMOLE TOSTADAS

INGREDIENTS

• 4 corn tortillas
• 2 Tablespoons olive oil
• 1/2 head butter lettuce, torn in small pieces
• 2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1 Tablespoon finely chopped fresh flat-leaf parsley
• 2 avocados, halved and pitted
• 1/4 medium red onion, finely chopped
• 1 garlic clove, minced or pressed
• 1/2 teaspoon fresh lime juice
• kosher salt and black pepper
• 1 Tablespoon olive oil
• 4 large eggs
• 2 15oz cans kidney beans, drained and rinsed
• 1 cup shredded raw-milk cheddar cheese
• 1 red bell pepper, cored, seeded, and finely chopped (optional)

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INSTRUCTIONS

For the tortillas:

1. Preheat oven to 400F.
2. Brush the tortillas with olive oil on both sides. Arrange in a large baking sheet and bake, turning once, for about 6 minutes, or until slightly browned. Set aside.

For the lettuce:

1. In a small bowl, toss the lettuce with the lime juice, salt and parsley. Set aside.

For the guacamole:

1. Mash the avocados in a small bowl. Mix in the onion, garlic, and lime juice. Add salt and pepper to taste.

For the eggs:

1. Heat the oil in a 10-12 inch skillet and fry the eggs to the desired doneness; I recommend over easy. Season the eggs.

Assembly:

1. To assemble tostadas, layer the guacamole, kidney beans, and lettuce mixture on the tortillas, then top with the eggs, cheese and red peppers (optional).

https://www.thefresh20.com/guacamole-tostadas-2/?inf_contact_key=5471f01f68bce9433fb09cc0a3e0861adf50326a1e561daba0ba774a8ec98964