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Pinto Bean Breakfast Tostada & Blue Cheese Bean Salad
Hoofdgerecht

Pinto Bean Breakfast Tostada & Blue Cheese Bean Salad

25 minVoor 2Nutri-Score B€
van @tontiktock7 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

2 personen
  • canned pinto beans (drained, divided in two portions)Voorraadkast400 g
  • green chili sauceVoorraadkast60 ml
  • tortillaBakkerij1 stuk
  • cheese (grated or sliced)Zuivel30 g
  • eggZuivel1 stuk
  • saltKruiden en specerijen1 g
  • blue cheese (crumbled)Zuivel50 g
  • mixed seedsNoten en zaden20 g

per portie

Voedingswaarden

376kcal

Koolhydraten
39 g
Eiwitten
19 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Mengkom
  • Pureestamper

stap voor stap

Bereiding

  1. Warm and mash the beans

    • Heat half of the pinto beans in a frying pan.
    • Stir in the green chili sauce and cook until thickened.
    • Mash the beans to a spreadable texture.
    Stap 1

  2. Build the tostada

    • Spread the mashed beans onto the tortilla and top with cheese.
    • Heat the tortilla in the pan until the cheese melts.
    Stap 2

  3. Scramble the egg

    • Crack the egg into the hot pan, add a sprinkle of salt and scramble.
    • Slide the scrambled egg on top of the tostada and serve.
    Stap 3

  4. Prepare the blue cheese dressing

    • Crumble the blue cheese into a bowl with the mixed seeds.
    • Let the mixture marinate while the beans heat.
    Stap 4

  5. Make the bean salad

    • Heat the remaining pinto beans in the pan until hot.
    • Toss the warm beans with the blue cheese and seed dressing.
    • Serve the salad warm.
    Stap 5
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