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Pinto Bean Breakfast Tostada & Blue Cheese Bean Salad
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Pinto Bean Breakfast Tostada & Blue Cheese Bean Salad

25 minServes 2Nutri-Score B€
from @tontiktock7 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • canned pinto beans (drained, divided in two portions)Pantry400 g
  • green chili saucePantry60 ml
  • tortillaBakery1 piece
  • cheese (grated or sliced)Dairy30 g
  • eggDairy1 piece
  • saltSpices1 g
  • blue cheese (crumbled)Dairy50 g
  • mixed seedsNuts & seeds20 g

per serving

Nutrition

376kcal

Carbs
39 g
Proteins
19 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Potato masher

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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