Avocado tostadas recipe

Convey the warmth to an end of the week early lunch with these flavor stuffed avocado tostadas.

Planning time: 10 minutes 

Cook time: 15 minutes 

Servings: 2 individuals

Finely cut the light green parts of the spring onions and put aside.

Finely cleave the white parts of the spring onions and put in a skillet with the olive oil. Set the container over a low warmth and cook the onions, mixing, for 2 minutes.

Include the cumin and a squeeze of salt and keep on cooking for 2 minutes.

Blend in the depleted dark beans, warm through for a moment or two, at that point expel from the warmth, season well and squash the beans with the back of a wooden spoon to make a pound.

Utilizing a fork, crush the avocado substance with the juice of a large portion of a lime, a large portion of the cut bean stew and the hacked coriander. Season well.

To poach the eggs, fill a profound skillet with water no less than 5cm profound. Convey to the bubble, at that point lessen the warmth to a delicate stew.

Break the eggs into the water, leaving adequate space amongst each, and leave to poach for 4 minutes, until the point when the whites are set yet the yolks are as yet runny in the middle.

Expel with an opened spoon and deplete on kitchen towel.

Wash and dry the skillet and come back to a medium warmth. Toast the tortillas for a moment each side, in bunches if fundamental, or until fresh.

Spread every tortilla with the dark bean blend, trailed by a spoonful of pounded avocado.

Top with a poached egg and a diffusing of cut spring onion, cut bean stew, additional coriander leaves, disintegrated feta (if utilizing) and hot sauce to taste.

Cut the staying half lime into 4 wedges to serve.