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Brunch Tostados with Avocado SalsaBrunch Tostados with Avocado Salsa

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

May 14, 2017


Yield: 8 servings (1 tostada per serving)


Avocado Salsa Verde

  • 2 medium tomatillos, husked and rinsed
  • 1/2 jalapeno, sliced (seeds removed if you prefer less spice)
  • 1 large avocado, peeled and pit removed
  • 1/4 cup cilantro leaves, packed tightly
  • 1 lime, juiced



  • 1 (14.5 ounce) can no-salt added black beans, drained and rinsed
  • 1/2 tsp each: chili powder, garlic powder, cumin
  • 8 corn tortillas
  • 1 cup finely shredded low-fat cheddar cheese



  • 8 large eggs
  • Salt and pepper to taste



  • Preheat oven to 400 degrees. In a blender, add tomatillos, jalapeno slices, avocado, cilantro and 1/2 of the lime juice. Blend until slightly chunky.
  • In a separate bowl, add beans, lime juice, chili powder, garlic powder, and cumin; smash beans to mix with spices.
  • Place tortillas on lightly sprayed baking sheet. Bake 5 minutes then remove from oven.
  • Add bean mixture and cheese to top of tortillas and bake in the oven for another 5 minutes.
  • Meanwhile cook your eggs to your preference. Remove tortillas from oven, top with eggs and avocado salsa verde.


Nutrition information per serving

Calories: 236

Carbohydrates: 19g

Total Fat: 14g

Fiber: 5.5g

Protein: 9.5g

Sodium: 193mg


Source: modified from I Wash You Dry



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