If there is one thing that I’ll always love, it’s breakfast. The ritual of starting my day with nourishing food is something I cherish and take the time to enjoy. Even if you don’t have much time to slow down in the morning, recipes like this Cuban Black Bean Tostada are quick to put together and still full of great ingredients that get you going on the right foot!

In this recipe, I have the privilege of getting to source the salsa and beans from my farmers markets in Houston. However, you can easily swap out what I use here for your favorite black bean brand/recipe as well as the salsa. I strive to make these recipes as accessible as possible for everyone and prioritize sharing meals that contain simple ingredient swaps and can change with the seasons!

Though one ingredient I must insist on using here is the beans. They are the nutritional foundation of the tostada and provide an excellent source of protein and nutrients. I took this opportunity to use Cuban black beans from our lovely market vendor, All My Moms.

I also have the benefit of sourcing my eggs from ranchers and farmers who raise their hens on pasture and prioritize their wellbeing. You will never see yolks more rich in color than when you purchase pasture-raised, locally sourced eggs. It’s also very interesting to see how the color of the yolk changes from season to season and based on their diet!

Here’s a rundown of the lovely vendors you can source from to create this recipe!

Chilesquiles makes an essential Chilaquiles Sauce, Texas-made and handcrafted in small batches with fresh, natural, and sustainable ingredients to share the tradition of Homemade Mexican Cuisine in every jar.
All My Moms crafts nostalgic bean stews from simple organic ingredients that honor the family traditions they were raised and nourished with. The beans are soaked and pressure cooked, making them easier to digest and ensuring that you get as many nutrients as possible from each bite. An homage to the incredible and resilient women in their family, All My Moms wants to share their family history and culture through delicious Cuban flavors!
El Topo is a New Western restaurant grown from a food truck! Their food features tacos on house-made, heirloom corn tortillas, with responsibly-sourced meats and produce.
Wood Duck is an 87-acre farm, located in Cleveland, Texas. They have a thriving CSA program and have been providing healthy produce to the community for years. Wood Duck is actually in the process of fighting a proposed landfill in San Jacinto County, visit this website to learn more about how you can help!
Plant it Forward works with independent, professional farmers with refugee backgrounds to grow and distribute fresh produce throughout the community. At our market locations, we work with farmer Materanya “Pierre” Ruchinagiza, who is originally from the Democratic Republic of Congo. Each market he brings delicious vegetables and good conversation. He’s an amazing asset to the markets and his farming knowledge is invaluable!
Animal Farm is a working, sustainable permaculture center located 65 miles west of Houston. They are dedicated to producing high-quality certified organic vegetables and flowers. They sell at our markets, but also have a wonderful CSA program!
Verde Greens located in Houston, Texas, uses a combination of hydroponic and no-till soil cultivation methods to produce healthy, nutritious, pesticide- and herbicide-free leafy greens, herbs, and mixed vegetables for the community.
Sweetwater Farms HTX is a family-owned, urban farm located in Houston, Texas. They are 7 minutes from the loop in the middle of a food desert. It sits on 6 acres of land and is primarily used to teach inner city youth about agriculture through its partnership with TWEF. We grow some of the freshest seasonal veggies! Farm visits are reservation are only!
Synergos is a thriving healthy farm community, synergistically growing food, allowing all things to grow naturally. Located in Santa Fe, Texas, Synergos focuses on regenerative practices that support healthy soil, plants, and animals.
1836 Olive Oil grows, harvests, mills, and bottles Texas-grown olives into exceptional olive oils. Owner Kerry Thornhill started the orchard in 2012 with a desire to pay homage to her maternal grandparents. She believes in the Texas olive industry, and in supporting local agriculture and women farmers everywhere.
Old Country Olive Oil is owned by native Houstonian, Rita Joubran. Having been raised around her family’s olive trees and their products in Lebanon, Rita realized that she wanted to share the high-quality oil with her Houston community. She also sells delicious spices such as sumac and a wonderful olive oil soap.

Share the love! Don’t forget to share photos and tag the vendors who provided the ingredients! One of the best ways to support these local, small businesses is by spreading the word and sharing your market finds with friends and family. And of course, if you stop by the Rice Village or Heights Mercantile markets striking up conversations with the vendors will always have you walking away with wonderful recipe ideas.

***Ingredients - * indicates item purchased at the farmers market***

*4 large eggs

*4 tortillas

*1-2 radishes, thinly sliced

*1-2 summer sqaush, thinnly sliced

1 avocado, sliced

*1 jalapeño, thinly sliced

*Cilantro

2 limes

Salt and pepper to taste

*1 Tbsp. olive oil

*Black beans (cook your favorite recipe, or purchase pre-cooked beans)

*Tomatillo salsa (or other green salsa of your choice)

Method

If you do not have pre-cook black beans, prep your black bean recipe in advance
Thinly slice all of your vegetables and place to the side
Heat your black beans and keep warm to the side. If you are a fan of spice, this is also a great opportunity to add a salsa macha from our vendor Cochinita
Heat a cast iron skillet over medium high heat. Crisp your tortillas on both sides until they are ridged like a chip. Set the tortillas on the plates you will be serving the tostada on.
Spoon black beans over each tostada.
Turn the heat off under the cast iron and add olive oil. Once the olive oil is shimmering, crack an egg directly into the skillet to fry. If you have a smaller pan, fry each egg one at a time. Placing each fried egg on the tostada as they are finished cooking.
Once you’ve finished frying the eggs for each serving, top your tostadas with whichever of the sliced veggies you want and finish it all off with the salsa and a squeeze of lime!
To eat throughout the week, prep your beans and veggies beforehand. This will allow you to quickly crisp up a tortilla and a fried egg in the morning, simply top with your prepped ingredients!

We hope to see you at the 1st & 3rd Sunday at Rice Village Farmers Market or 2nd & 4th Sunday at Heights Mercantile Farmers Market. Both markets run from 9-1 pm, with Heights located at 714 Yale St. and Rice located at 2504 Amherst St. These markets operate rain or shine! We will have over 60 vendors, live music, and immaculate vibes.

Thank you for following along and supporting local!

xxCB