Vegetarian Black Bean Tostadas with summer squash

This is one of my go-to quick meals. It is satisfying, nutritious, and easy on the budget. Today I made it super simple but have included optional instructions for the "perfect" boiled egg. Cut a few in half and top it on your tostada if you wish. You can add or remove any protein or vegetables. Make this your own! I always make variations with what I have on hand. Please enjoy!


Ingredients
1 red onion
2 or 3 red radishes
1/4 rice vinegar
2 TBS maple syrup)
100% corn tortillas
2 yellow squash
1 cup cooked black beans
Black bean spice blend
( 1/2 tsp granulated garlic - 1/4 tsp coriander - 1/4 tsp sweet smoked paprika)
1 lime
Fresh cilantro
2 ounces queso fresco
Salt and Pepper to taste

Instructions

Create the "quick brine" by combining the apple cider vinegar and maple syrup in a dish.
Heat the oven to 400ºF.
Peel and halve the onion. Coarsely chop half for the beans; thinly slice half for pickling.
Trim the ends from the radishes then cut them in half, then thinly slice crosswise.
In a medium bowl, combine the sliced onion, radishes, and pickle brine; toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


2. Crisp the tortillas
On a baking sheet, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Roast in the oven, turning halfway through, until the tortillas are crisp, roughly 12 to 15 minutes. Transfer the tortillas to a plate.
(Optional: While the tortillas heat, prepare the eggs). See below


3. Cook the eggs
Bring a small sauce pot of water to a boil. Fill a small bowl with ice water. Add the eggs to the boiling water and cook for exactly 5 minutes (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs cook, begin with the beans.


4 . Cook the squash and black beans
Trim the ends from the yellow squash; cut it lengthwise into quarters, then crosswise into 1-inch pieces.
Note: Rinse the black beans. (Better for digestion)
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking.
Add the reserved chopped onions and cook, stirring occasionally, until they start to soften, 2 to 3 minutes.
Add the squash, season with salt and pepper to taste, and cook, stirring often until lightly browned (2 to 3 minutes).
Stir in the black bean spice blend (Garlic, Coriander, Sweet Paprika) and cook until fragrant (about 30 seconds).
Add the beans and cook, stirring to blend, until hot, 2 to 3 minutes. Remove from the heat.
While the beans cook, prepare the garnishes.


5. Prep the garnishes
Cut the lime into wedges.
Coarsely chop the cilantro.
Cut the eggs in quarters.


6. Serve
Transfer the tortillas to individual plates. Top with the beans, squash, pickles, and eggs (Optional). Crumble the queso fresco on top, garnish with the cilantro, and serve with the lime wedges.