Black Bean Poblano & Fried Egg Tostados

• 1 (15 ounce) can black beans, drained
• 2 teaspoons lime juice (fresh from 1 lime)
• 1/2 teaspoon fine sea salt
• 3 1/2 tablespoons coconut oil, at room temperature (solid)
• 1 poblano chile, stems and seeds removed, thinly sliced
• 1 cup red onion, thinly sliced
• 1 tablespoon ground cumin
• 8 corn tortillas, 6-inch
• 8 large eggs
• 1/2 cup pico de gallo
• 1/4 cup cilantro leaf, loosely packed
• 1/4 cup queso fresco, crumbled (fresh Mexican cheese)
• 1 avocado, thinly sliced
• lime wedge, for serving

1. Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm.
2. Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean.
3. Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack.
4. Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife.
5. Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges.
6. Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g); PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per "The Ultimate Guide to Clean Eating".

black beans, lime juice, salt, coconut oil, poblano chile, red onion, ground cumin, corn tortillas, eggs, pico de gallo, cilantro leaf, queso fresco, avocado, lime

Taken from www.food.com/recipe/black-bean-poblano-fried-egg-tostados-533660 (may not work)