Gallo Pinto Tostadas by Erin from Naturally Ella
- 1 cup cooked brown rice
- 1 bunch of green onions
- 1 tablespoon olive oil
- 1 clove garlic
- 1 cup black beans, drained with liquid reserved
- juice from one lime
- 2 tablespoon worcestershire sauce
- pinch salt
- 1/3 cup loosely packed cilantro, divided
- 1 large plaintain
- 1 tablespoon walnut oil
- 1 tablespoon honey
- 4 corn tortillas
- 2 eggs, poached or scrambled
- 1-2 avocados
- Produce
- Avocados (1)
- Black beans (1 cup)
- Cilantro, loosely packed (1/3 cup)
- Garlic (1 clove)
- Green onions (1 bunch)
- Lime, juice from (1)
- Condiments
- Worcestershire sauce (2 tablespoon)
- Cooking & Baking
- Honey (1 tablespoon)
- Olive oil (1 tablespoon)
- Salt (1 pinch)
- Walnut oil (1 tablespoon)
- Pasta & Grains
- Brown rice, cooked (1 cup)
- Bread & Baked Goods
- Corn tortillas (4)
- Refrigerated
- Eggs (2)
- Other
- 1 large plaintain
Preparation
Read recipe preparation on turntablekitchen.com
Social Stats
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Recipe Stats
Published June 25, 2012 (7 months ago).
13 people saved this recipe.
