This gluten free tostadas recipe is made from sprouted grains, eggs, and white beans, and they’re topped with a spicy chili sauce. It’s a great vegetarian meal any time of day!
OH hey Monday. You sure did sneak up fast. And so did May! Goodness gracious, where does time go? Let’s get right to it this week knock out two themes in one dish –>a meatless Monday and CINCO de MAYO recipe. Sound good?
I didn’t even mean to make these gluten free tostadas meatless or Mexican, but I think the food blogging God’s knew I needed a mental break. Hence why this recipe totally hit the jackpot for timing.
To be honest, my main goal for this tostadas recipe was to create a simple and quick dish that the Kiwi and I could both eat at ANY time of day, for ANY meal. You know, the go-to easy peasy (yet nourishing) meal. And since we’re trying to eat more for adrenal health, the last thing I wanted to do was STRESS over food. Which would totally defeat the purpose of adrenal health, haha.
So…here’s what I did to make the gluten free tostadas:
I bought organic canned white beans (for resistant starch when cooled), pasture raised eggs, shaved brussel sprouts, aged cheddar, and sprouted corn tortillas. Why sprouted? Remember this post about soaking or sprouting seeds and grains? Check it out for more info on sprouting nuts/seeds!
But for now, let’s talk about sprouting grains. What are the benefits?
Well, for one, increased digestibility. Another reason why athletes and those needing to increase their nutrient intake should focus on eating soaked or sprouted grains.
Sprouting activates breaks down starches in grains into simple sugars so your body can digest them easily. It also decreases antinutrients, like phytic acid, which can bind up minerals preventing your ability to fully absorb them.  Sprouting breaks down enzyme inhibitors, so your body can more easily adsorb calcium, magnesium, iron, copper and zinc. Source
So back to this gluten free Mexican meal. The ingredients sounded like makings of the perfect taco if you ask me. Except the tortillas didn’t really bend well. That meant real tacos were out of the question. But I wasn’t giving up on them! Instead, I decided to bake these delicious tortillas into crispy gluten free TOSTADAS!
Genius move, I know! Haha, but really, it saved the whole dish. Plus it made for easy clean up. Not the messy fall apart taco plate. I bet we’ve all experienced that before. Â Monday’s aren’t suppose to be messy, they are suppose to be FRESH. Right?
I’m all about celebrating Cinco de Mayo week  with a fresh take –> easy gluten free tostadas!
Phew, that’s do-able!
Egg and White Bean Tostadas with Chili Sauce {gluten free}
- Total Time: 20 min
- Yield: 2 1x
Ingredients
- 1 ¼ cups cooked white navy beans
- ½ cup cup aged cheddar (shredded)
- ½ to 1 teaspoon garlic clove (minced)
- ½ teaspoon ground paprika
- sea salt
- black pepper
- 4 small corn tortillas
- olive oil or avocado oil
- ½ tablespoon coconut oil or real butter
- ¼ cup cream/milk or almond milk
- 4 eggs
- 1 cup shredded brussel sprouts or leafy green vegetable of choice
- 1 lime (for juice)
- chili sauce, for serving (optional)
Instructions
- First drain the beans and add them to a saucepan over low heat. If you are using beans from scratch, be sure to still drain extra juices a well. Add in the black pepper and keep on low. Either set aside or keep on low.
- For the eggs, first break the eggs into a bowl and whisk together. Add in a little coconut milk or regular cream to thicken. heat a skillet on medium low with coconut oil or real butter. gently pour int the eggs and add in your cheese, garlic, paprika, and dash of sea salt. stir all together on medium low until eggs are creamy and scrambled.
- While you are cooking the eggs, you can make the tostadas. Just brush each with little olive or avocado oil and place on foil. The bake in toaster oven or real oven on 400F for about 6 minutes, flipping once. Could be longer if you like extra crispy!
- Remove tortillas from oven. Spoon eggs on top, add a handful of Brussels sprout shavings, ¼- ⅓ cup beans, and chili sauce to top. Add more sea salt and squeeze fresh lime on top for extra kick!
- You can also add in avocado for more good fats!
Notes
You can make this dairy free by omitting the cheese and adding in nutritional yeast!
- Prep Time: 10 min
- Cook Time: 10 min
Ready to eat?
Happy day before Cinco de Mayo and TOSTADO Tuesday (yes, i just made that up).
But just in case you want a real taco tuesday, I’ll leave you with these Texas Sablefish Tacos. Another win win for an easy gluten free dish.
Have you tried sprouted grains yet? You so should!
[Tweet “An easy #glutenfree Cinco de Mayo dish! Egg and White bean tostadas with Chili Sauce. #fitfluential “]
Cheers!
Amazing. This looks like a fun twist on huevos rancheros which is one of my favorite dishes.
Love the sprouted idea for the tortillas! Never thought of that. I use sprouted break when I make sandwiches or toast… makes sense to use it today for some Cinco celebration too!
pretty much our go to these days. cause i’m lazy at lunch
Yay for Cinco de Mayo! These look fantastic. Ole!
Ole indeed! haha.
This looks so good! Everything about it makes it seem like the perfect dinner for tonight!
let me know if you do mattie!
I love eggs. I love white beans. I love brussels. I love sriracha. I know I will LOVE these!
i think we are food twins!
Eggs are BACK IN MY LIFE fyi, so BRING IT!
★★★★★
really?!! so egg white protein too? OH MY HEAVENS I’m HAPPY FOR YOU!!
RIGHT!!!!! LETS HAVE AN EGG PARTY!!!!
★★★★★
EGGCELLENT!
Spicy eggs sounds delicious! I need to try something like this for breakfast 🙂
Oh My Gawd. I want this for breakfast!
Eggs, beans, chili sauce, limes….sign me up please.
These look fantastic. Pinned for later.
YUM! I’ve had a can of white beans in my pantry forever and it looks like I finally have a place to use it!
i always keep one if my pantry for this reason!
oooooo I was going to buy a loaf of sprouted grain bread today but they gave me a sample and it was….earthy lol! Also…your photos are ridic.
NEVER complain about them again! 😀
I saw this on Pinterest and pinned right away- this is my kind of food lady!
★★★★★
Lindsay! These look amazing! I want to eat these now!
OMG. I have to take Lucie for tacos tomorrow! Or we should just made these. Either way, it’s her first Cinco de Drinko… I mean Mayo!!!
can i come?
Please!!!
What a easy meal idea! Love using the corn tortillas as tostadas – I’ll keep an eye open for the sprouted tortillas!! You can’t go wrong with this recipe – I’m over here drooling! Pinning for later!
Yum! Look so good as always Lindsay
Love these! I had no idea what Cinco de Mayo referred to until I read another blogger friends post earlier. You learn something new every day in this game! 🙂
I absolutely love the use of brussels sprouts in this!! Not to mention it looks simply delicious!
I went to make your Tangy Asian BBQ Salmon Friday night with a fresh 5lb salmon fillet but spent the night in the ER so we were going to do it tomorrow and back in the ER so my husband just grilled it late last night with some brussels sprouts. Should have done it Saturday but we spent the whole day outside and it was late so we grilled up some other stuff quick to fit in s’mores. Not how I planned my weekend to go but so thankful for one good day and after this morning at the doc really hopeful I get some answers soon. Maybe this Friday we can make it, if I finish up this salmon we have cooked in the fridge. Salmon and eggs or salads anyone? 😉
Pictures are incredible friend! Best ever!!!
Awesome idea! And I love how you didn’t plan to time this with Cinco de Mayo but the blogging Gods had their eyes on you…perfect timing. 🙂
OMG me too! i got lucky!
YUM! As someone who is pretty must tostada obsessed, these sound delish! Pinned for later 🙂
Sriracha with tostadas is such a yummy idea!! Happy Monday 🙂
This is my kind of food! Thank you so much for these lovely tostadas:D
★★★★★
yay! enjoy lily!
Yes, yes! Sprout everything you can!
Lady – I am loving your pictures in this post! What a great idea to bake the tortillas and make them into crispy tostadas! I haven’t ever tried spouted grains – but I’m gonna head your advice – but first, I am gonna sit here and daydream I am eating one of these!
Deeeelicious! I LOVE Srircha on eggs!!!
I love my sprouted grains Silver Hills bakery breads!!! 🙂 Gut health is so important!!!
yes, so thought of you and silver bakery!
I have to start by saying that these pictures are GORGEOUS. Like I just wanna grab these off my screen and eat them gorgeous. Then again, that might also have something to do with the fact that this recipe sounds so, SO tasty #NEED
Love a good texmex approach to healthy living! These sound fabulous.
I LOVE everything about this recipe, especially all the hot sauce! I have not tried sprouted grains yet…Happy Monday friend! XOXO
ooh yummy!I made something similar today. Great minds think alike. I like the addition of the white beans here. Happy Meatless Monday
Mmm! I’m all about the eggs lately but never thought to make tostado with them! Looks delicious, and reminds me I should go eat some breakfast 😉
come over, i feed you! mama’s to be must eat! xxoo
I love me some sprouted grains–I think the texture of sprouted grains is vastly superior, not to mention the taste!
yes yes and the tummy is doing a happy dance!
Adding egg is brilliant! Side note/question. I’ve been shopping around for a new camera lens that doesn’t cost a small fortune. What lens do you use?Thanks so much!
well, i have 3, but 2 are my dads he let me borrow. what do you have now? Are you wanting simple photos, macro, better aperture?
Lindsay, this sounds amazing! I often do that….dont intend to make things meatless, they just end up that way! WIN! I love the sprouted grains, this is a power packing meal, thats for sure. Sharing! By the way, will you join us please? Would love others to find this 🙂