Do you ever find yourself in a moment when you are reminded how truly blessed you are, how lucky you are to have certain people in your life? One of my closest girl friends came to visit this past weekend, and we kicked off the weekend cooking brunch together. I was quickly reminded how wonderful it feels to be surrounded by great friends, and good food. The weekend was jam packed with fun activities: scoping out the fish at toronto's new aquarium, a little shopping at cb2 (bought these awesome candleholders), indulging in an epic meal at enoteca, and drinking too much beer and wine here, here and here. All in all, it was a fabulous weekend and I can't wait for another visit. Much love cmae x


Adapted from the Sprouted Kitchen cookbook

Preheat the oven to 400.


2 cups (1 can) black beans
1/4 cup mayonnaise or sour cream
2 green onions, sliced lengthwise and chopped
1 tsp cumin
8 small corn tortillas*
olive oil
8 eggs
shredded cheese (optional)
1-2 avocados, peeled and sliced
cilantro, to garnish
1 lime, cut into wedges

What to do:

Start by making the black bean mash. Add the beans to a saucepan over medium heat and warm throughout. Add the mayonnaise, 1/4 cup warm water, green onions and cumin. Stir to combine and let simmer for a few minutes. Continuing stirring/mashing with a wooden spoon to yield a coarse mash. Once ready, remove from heat and set aside.

Place the tortillas on a baking sheet and heat for 6-8 minutes until crispy. If you're adding cheese, throw it on top just before the tortillas are ready to come out of the oven, so it melts.

While the tortillas are crisping, fry your eggs in a dash of olive oil.

To assemble, top the tortilla with 1/4 cup black bean mash, an egg, 2 slices of avocado, cilantro and a squeeze of lime.

*Note: These tostadas are jam packed with goodness, making them deceivingly filling. I was fully satisfied with 1, the boys wanted 2...adjust accordingly.