Avocado tostadas recipe

  • Ingredients

  • 4 spring onions, trimmed
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1 x 400g tin black beans, drained
  • 1 ripe avocado, halved and stoned
  • 1 lime, half juiced, half cut into wedges
  • 1 red chilli, finely sliced
  • 1 tbsp chopped coriander, plus extra leaves to serve
  • 4 eggs
  • 4 small soft corn and flour tortillas
  • 75g (3oz) feta, crumbled (optional)
  • 4 tsp hot sauce, or to taste
  • Finely slice the pale green parts of the spring onions and set aside. Finely chop the white parts of the spring onions and put in a frying pan with the olive oil. Set the pan over a low heat and cook the onions, stirring, for 2 minutes. Add the cumin and a pinch of salt and continue to cook for 2 minutes. Stir in the drained black beans, heat through for a minute or two, then remove from the heat, season well and crush the beans with the back of a wooden spoon to make a mash.
  • Using a fork, mash the avocado flesh with the juice of half a lime, half the sliced chilli and the chopped coriander. Season well.
  • To poach the eggs, fill a deep frying pan with water at least 5cm deep. Bring to the boil, then reduce the heat to a gentle simmer. Crack the eggs into the water, leaving sufficient space between each, and leave to poach for 4 minutes, until the whites are set but the yolks are still runny in the centre. Remove with a slotted spoon and drain on kitchen towel.
  • Rinse and dry the frying pan and return to a medium heat. Toast the tortillas for a minute each side, in batches if necessary, or until crisp.
  • Spread each tortilla with the black bean mixture, followed by a spoonful of crushed avocado. Top with a poached egg and a scattering of sliced spring onion, sliced chilli, extra coriander leaves, crumbled feta (if using) and hot sauce to taste. Slice the remaining half lime into 4 wedges to serve.

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