Black Bean, Avocado, and Egg Tostadas Recipe

Ingredients (17)

• For the Black Beans:
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped (about 1 cup)
• 1/2 jalapeño pepper, finely chopped (about 1 tablespoon)
• 1 tablespoon chopped fresh cilantro leaves, plus more for garnish
• 1/4 teaspoon ground cumin
• 1/2 pound dried black bean, soaked overnight
• Kosher salt and freshly ground black pepper
• 1 tablespoon juice from about 1 lime
• For the Tostadas:
• About 2 cups vegetable, canola, or peanut oil
• 8 corn tortillas
• 8 eggs
• 2 avocados, sliced
• 4 scallions, thinly sliced
• 1 lime, cut into wedges
• Hot sauce for serving