Guacamole and Egg Tostadas
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Guacamole and Egg Tostadas
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Make these guacamole and egg tostadas in 5 minutes and enjoy an epic and delicious meal!
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Ingredients
- 8 tostadas
- ½ cup guacamole
- 3 cups romaine lettuce finely shredded
- ¼ bunch chopped cilantro optional
- 1 can can red kidney beans rinsed and drained
- 8 eggs
- salt
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Instructions
Prep:
- Preheat the oven to 400F.
- Make the guacamole and set aside or remove it from the fridge if using store-bought.
Toast the tostadas:
- Place the tostadas on a baking sheet and place it in the oven for 3 minutes, remove the tray, flip the tostadas over, and toast them for another 2 minutes. You simply want to warm them up.
Fry the eggs:
- Spray or oil a large non-stick pan and cook 2 to 3 eggs at a time, over easy or your preferred doneness.
Assemble:
- Spread a tablespoon of guacamole on top of the tostada. Top with shredded lettuce, chopped cilantro, and 2 tablespoons of kidney beans per tostada, top with a fried egg, and a pinch of salt. Repeat this assembly with the remaining guacamole and egg tostadas, serve immediately.
Nutrition Information
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Serving
2 tostadas
Calories
430kcal
(22%)
Carbohydrates
43g
(14%)
Protein
20g
(40%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
327mg
(109%)
Sodium
637mg
(27%)
Potassium
733mg
(21%)
Fiber
11g
(44%)
Sugar
3g
(6%)
Vitamin A
3591IU
(72%)
Vitamin C
5mg
(6%)
Calcium
123mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 2 tostadas | |
| Calories | 430kcal | 22% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 327mg | 109% |
| Sodium | 637mg | 27% |
| Potassium | 733mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 3591IU | 72% |
| Vitamin C | 5mg | 6% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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