Gallo Pinto Tostadas

  • Author: Erin Alderson
  • Yield: 2 1x



  • For the Gallo Pinto:
  • 1 cup cooked brown rice
  • 1 bunch of green onions
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 medium red pepper, diced
  • 1 cup black beans, drained with liquid reserved
  • juice from one lime
  • 2 tablespoon worcestershire sauce (I use Annie’s vegan)
  • pinch salt
  • 1/3 cup loosely packed cilantro, divided
  • For the Fried Plantain:
  • 1 large plaintain
  • 1 tablespoon walnut oil
  • 1 tablespoon honey
  • Everything Else:
  • 4 corn tortillas
  • 2 eggs, poached or scrambled
  • 12 avocados


  1. Heat olive oil over medium heat. Add in onions and saute until the onions become translucent. Stir, continue to cook until pepper is cooked through. Stir in beans with 2 tablespoon of liquid, lime juice, Worcestershire sauce, and salt/pepper. If you are using precooked dried beans, just add 2 tablespoon of water. Continue to cook until the liquid has mostly disappeared (about 4-5 minutes.) Stir in about half the cilantro and rice. Continue to cook for 2-3 more minutes. 2. While beans cook, poach or scramble eggs. If you want a tostado that is easier to eat with your hands, I recommend scrambled. 3. Next, heat walnut oil and honey in skillet. Slice plantain in 1/2” thick slices and add to oil. Cook on each side for 3-4 minutes until planatin is soft. 4. Finally, heat corn tortillas in a skillet until crisp. 5. To assemble, place tortillas on a plate and pile with rice/beans and eggs. Serve plantains on the side or pile them on the tostada with everything else! Sprinkle with remaining cilantro and serve.