Loaded Hummus Tostadas

Ingredients

• 1 can (19 oz/540 ml) low-sodium black beans
• 3 tbsp Guacamole Dip Mix or Creamy Garlic Hummus Dip Mix
• 2 tbsp tahini
• 1 lime
• 1 large tomato
• 1 avocado
• 4 cups baby spinach
• 4 small tortillas
• ¹⁄₂ tbsp oil
• 4 eggs

Preparation

1. Drain and reserve liquid from can of black beans. In a food processor, add beans, 1⁄4 cup reserved liquid, dip mix, and tahini. Slice lime in half. Using 2-in-1 Citrus Press, squeeze in juice from lime. Blend until smooth, about 1–2 min. Set aside.
2. Slice tomato into rounds. Cut avocado in half, remove pit, and slice. Chop spinach.
3. Heat a large fry pan over medium heat. When warm, 2 add tortillas; lightly toast about 30 sec per side. Repeat with remaining tortillas. Wrap in a kitchen towel to keep warm.
4. In same pan (don’t wash) heat oil over medium heat; crack eggs into pan. Fry until whites are set and yolk is done to your liking.
5. Arrange 1 tortilla on each plate. Divide hummus between shells, spreading evenly. Top with spinach, tomato, avocado, and egg.