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The Pantry Project: Beans and Rice Tostadas

Mary Burich | March 25, 2020

Food | The Pantry Project

Take a tour of Chef Kenneth Temple’s pantry & see how he makes the most of what is on hand

Using beans and rice – considered staples in Chef Kenneth Temple’s New Orleans home – the “Chopped” champ cooks up a pantry-perfect recipe that will make you wonder why you ever stopped dining in.

This recipe works perfect for any bean that you may have.

Chef Kenneth Temple

Beans and Rice Tostadas

  • Hands-On Time

    30 minutes
  • Total Time

    30 minutes
  • Serves

  • Cilantro Rice:
  • 1/2 cup diced onion
  • 1 tablespoon oil
  • 1 cup uncooked rice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium chicken stock
  • 3/4 ¾ cup HERDEZ® guacamole salsa, plus more for serving
  • 1/4 cup cilantro, chopped, plus more for serving
  • Black Beans:
  • 1/2 cup diced onion
  • 1 tablespoon oil
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano leaves
  • 1/8 teaspoon coriander
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • Tostadas:
  • 4 corn tortillas
  • 4 teaspoons oil
  • Eggs:
  • 4 eggs
  • 4 teaspoons oil
  • to taste Kosher salt and pepper


In saucepan over medium heat, cook ½ cup diced onion in 1 tablespoon oil 3 minutes, stirring occasionally. Stir in rice, salt, pepper and chicken stock. Heat to boiling. Reduce heat to low; cover and cook 15 minutes or until rice is tender. Stir in guacamole salsa and ¼ cup chopped cilantro. Cover and let stand 5 minutes.

In saucepan over medium heat, cook ½ cup diced onion in 1 tablespoon oil 3 minutes, stirring occasionally. Stir in black beans and water. Heat to boiling. Reduce heat to medium-low and cook 10 to 12 minutes, stirring occasionally. Stir in spices.

Heat small skillet over medium-high heat 1 minute. Pierce tortillas all over with fork. In skillet, cook 1 tortilla in 1 teaspoon oil 1 minute, turning once. Remove from skillet and place on serving plate. Repeat with remain tortillas and oil.

Top each tortilla with 1 heaping tablespoon cilantro rice and 1 tablespoon black beans.

In small skillet over medium heat, cook 2 eggs in 2 teaspoons oil 30 seconds. Season with salt and pepper. Turn eggs over and cook 20 seconds longer. Place 1 cooked egg on each tortilla. Repeat with remaining eggs and oil. Garnish with chopped cilantro and guacamole salsa.

Tips for success:

“You can use any rice or beans that you have for this recipe. If you do not have tortillas you can serve it with a slice of toast, biscuit, English muffin and if you do not have any of the above, this meal will still be good without it. I use grapeseed oil when I cook but any oil you have will work. Also, feel free to cook your eggs to your liking.

Use the leftover rice and beans for a Mexican Bowl with your choice of protein or use them for additional toppings for tacos.”

Meet The Chef
‘Chopped’ Champ Kenneth Temple
Meet Kenneth