Breakfast · Favorite Recipes · Mexican

Huevos Rancheros Breakfast Tostadas

The Hubs has always wanted to try this, so I found a recipe on Pinterest and decided why not. It was a lot easier than I thought it would be and basically all of it but the eggs can be made a head of time. So got a free evening? Nap time? Make part of this a head of time and you’re good to go for dinner or a healthy and filling breakfast! I’m looking forward to making it again!

Ingredients
Avocado Salsa Verde
2 medium Tomatillos, husked and rinsed
1/2 jalapeno, sliced (seeds removed if you less spice)
1 large California Avocado, peeled and pit removed
1/4 cup Cilantro leaves, packed (opt)
1/2 Lime, juiced
Salt to taste

Black Beans
1 (14.5oz) can Black Beans, mostly drained
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/2 Lime, juiced
pinch of Salt

Tostadas
8 crunchy Corn Tostada Shells
1 cup finely shredded Cheddar Cheese
8 Eggs
Salt & Pepper
Parmesan or Cotija Cheese
fresh Cilantro
sliced Cherry Tomatoes

Directions
Avocado Salsa Verde:
Combine all the ingredients in a food processor or blender and pulse a few times until mixture is mostly combine but still slightly chunky.
Set aside.
(Can be made up to a week ahead of time, store in air-tight container in fridge.)

Black Beans
Combine all the ingredients in a food processor of blender and blend until smooth.
Can be made up to 4 days ahead of time.
(Store in air-tight container in fridge.)

Tostadas
Preheat over to 400* and line a large baking sheet with foil and lightly spray with cooking spray.
Place the tostada shells in an even layer on the baking sheet.
Spread about 1-2 tbsp of the black bean mixture over the top of each tostada, then spring with a couple tbsp of shredded cheese.
Bake for 3-5 minutes or until cheese is melted.
Meanwhile, cook your eggs to your preference, sunny side up or fried.
Place the cooked egg on top of the hot tostadas.
Top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija or parmesan cheese.
Enjoy!

Note: If you happen to buy soft tostada shells like I did, you can bake them in the oven at 400*. Lightly brush them with olive oil and lay them flat in a single layer on a baking sheet for about 5 minutes or until crispy and golden brown. You may need to flip them and go another 5 minutes. So keep an eye on them.

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