Friday, June 08, 2012

Black Bean & Chipotle Tostadas

Last night's dinner was a lovely little take on huevos rancheros that was made even better by using farm-fresh eggs. I had a whole discussion with friends about this last night: eggs from a local farm taste significantly better than eggs from the grocery store. It's just the way it is. They're brighter and more vibrant, too. See how yellow the eggs look in the photo? I'm terrible at taking pictures and half of the plate is in sunlight, but you can still tell its bright and tasty-looking.

I didn't use creme fraiche, because I just can't bring myself to pay for it for something like this when sour cream is a perfectly acceptable stand-in. Also, because it reminds me of Randy Marsh.

All in all, this was absolutely wonderful. I would definitely make this again. I loved it and it was delicious and it made me happy.


Black Bean & Chipotle Tostadas with Crème Fraîche
Eating Well

If you love breakfast burritos or huevos rancheros, you’ll love this tostada with seasoned black beans on crispy tortillas with scrambled eggs on top. Pass salsa or hot sauce to go with it.

8 5- to 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons extra-virgin olive oil
1/4 cup sliced garlic
2 cups cooked or canned -- rinsed black beans (see Tip)
1/2 cup water
1/2 teaspoon salt -- divided
1/4 teaspoon ground chipotle pepper -- plus more for garnish
6 large eggs
2 large egg whites
1/4 cup low-fat milk
1/4 cup finely chopped white onion
1/4 cup chopped fresh cilantro
3 tablespoons crème fraîche or sour cream

1. Position racks in upper and lower thirds of oven; preheat to 375°F.

2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.

3. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook, stirring, until just beginning to brown, about 1 minute. Add beans, water and 1/4 teaspoon each salt and chipotle. Mash the mixture with a potato masher or large fork to the consistency of a chunky puree. Cover to keep warm and set aside.

4. Beat eggs, egg whites and milk in a large bowl. Coat a large nonstick skillet with cooking spray and heat over medium heat. Add the egg mixture and the remaining 1/4 teaspoon salt and cook, folding and stirring frequently with a heatproof rubber spatula, until almost set, 2 to 3 minutes.

5. To assemble tostadas, spread each tortilla with about 1/4 cup bean mixture. Top each with 1/4 cup scrambled eggs and sprinkle with chipotle pepper, if desired. Serve garnished with onion, cilantro and a small dollop of crème fraîche (or sour cream).

Servings: 4

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