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Habanero Avocado Tostada

  • Meals
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0/5 - 0 Ratings
Prep Time 10 minutes
Cook Time
Serving Yield 1 tostada

A heat-lover's breakfast for one, this tostada is loaded with the intense spicy-sweet flavor of habanero. It starts with a cassava flour tortilla (which can be swapped for a traditional flour or corn tortilla, depending on your preference) toasted over an open flame. This serves as a landing pad for mashed avocado, an egg soft-scrambled with shredded habanero cheddar, and more heat via a drizzle of habanero hot sauce.

By: Sammy Moniz


  • 1 cassava flour tortilla
  • 1 large Pete and Gerry’s Organic Egg
  • 1 tablespoon shredded habanero cheddar
  • 2 tablespoons mashed avocado
  • 2 teaspoons habanero hot sauce
  • Cilantro, optional for garnish
  • Pinch of kosher salt

Nutritional Information plus

Servings: 1

Amount Per Serving: Calories 220, Fat Cal. 120, Total Fat 13g (20% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 420mg (18% DV), Total Carb. 17g (6% DV), Fiber 4g (16% DV), Sugars 3g, Protein 9g, Vitamin A (10% DV), Vitamin C (6% DV), Calcium (10% DV), Iron (8% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Toast tortilla over an open flame on a stove top or in a cast iron pan on medium heat until crispy.

Step 2

In small bowl, whisk together egg and shredded cheese. Cook over low heat in a nonstick skillet until soft scrambled. Season with salt to taste.

Step 3

To assemble, place the toasted tortilla on a plate, spread the mashed avocado on top, then add scrambled eggs. Finish the dish with hot sauce and cilantro if using.

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