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Nutrition Facts
Serving Size 367 g
(Approx. 2 Servings)
Amount Per Serving
Calories 540 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 485 mg 162%
Sodium 1300 mg 54%
Total Carbohydrate 36 g 12%
Dietary Fiber 12 g 48%
Sugars 3 g
Protein 24 g
Vitamin A 25% Iron 20%
Vitamin C 20% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Borracho Breakfast Tostadas

Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
2  People


Recipe makes 2 Servings

5 large eggs
1/2 Tsp kosher salt
2 Tsp salted butter
1/2 cup(s) no salt added black beans, drained and rinsed
2 red tostada shells
1/3 cup(s) Red Rio Borracho Sauce
1/4 cup(s) crumbled goat cheese
1/2 cup(s) avocado, cubed
1/4 cup(s) cilantro, finely chopped
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Heat a medium sized non-stick skillet over medium heat.
In a small bowl whisk together eggs and salt.
Add butter to skillet. Swirl to coat skillet with butter. Add eggs. Stir eggs constantly with a rubber scraper while cooking about 1 minute. When eggs begin to set, add drained, washed black beans.
Continue stirring gently and cook another minute or two, until eggs are cooked, but still tender and slightly moist. Remove from heat. Mound egg and bean mixture gently on tostada shells and top with Red Rio Borracho sauce, goat cheese, avocado and cilantro. Enjoy immediately.


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