Tomato and Corn Tostadas with Baked Eggs

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I found this recipe on annies-eats.com, and it was great. Keep in mind I have a veggie taco base I like much better, so in the future I would just use that and add an egg on top. These get a 7.5, and I have noted my changes in bold.

Tomato and Corn Tostadas with Baked Eggs

Yield: about 4 servings

INGREDIENTS
  • 12 oz. grape or cherry tomatoes, halved
  • ¾ cup fresh or thawed frozen corn
  • ½ yellow onion, sliced thin In addition to this, I added a zucchini and a yellow squash
  • 7 tbsp. vegetable oil, divided
  • 2 cloves garlic, minced or pressed
  • 2 tsp. minced chipotle in adobo sauce I just used some chipotle chili powder and smoked paprika instead. I also added some onion powder.
  • ¼ tsp. dried oregano
  • ½ tsp. ground cumin
  • ¼ tsp. ground coriander
  • Salt and pepper
  • 4 corn tortillas
  • 4 large eggs
  • ½ cup refried beans, warmed
  • 1-2 oz. cotija or queso fresco, crumbled We used cotija
  • 2-3 tbsp. minced fresh cilantro

Instructions and link can be found below:

recipe retrieved 2.17.16 from http://www.annies-eats.com/2016/01/21/tomato-and-corn-tostadas-with-baked-eggs/

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