This protein-packed weeknight dinner is ready in less than 30 minutes.
Then youll fry eggs to your preference, and spike a generous amount of sour cream with lime juice.
This recipe was developed by Adam Dolge.
Photo:Fred Hardy
Add onion; cook, stirring occasionally, until tender, about 6 minutes.
Add cumin and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute.
Add beans and 2/3 cup water; bring to a simmer.
Cook, covered, until beans are tender, about 5 minutes.
Remove from heat and mash with a potato masher into a coarse paste.
Meanwhile, stir together sour cream, lime juice, and 1/4 teaspoon salt in a medium bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium.
Transfer to a plate and sprinkle with 1/4 teaspoon salt.
Repeat with remaining 1 tablespoon oil, 4 eggs, and 1/4 teaspoon salt.
Spread 3 tablespoons bean mixture on each tostada.
Top each tostada with 1 egg and avocado slices.
Drizzle with sour cream mixture and top with lettuce and radishes.
Serve with lime wedges.
