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Tostadas With Eggs, Black Beans, And Chorizo


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  • 12 ounces chorizo casing removed
  • 1 can refried black beans - (15 1/2 to 16 oz)
  • 4 tablespoons olive oil
  • 1 large onion chopped
  • 4 tostadas (purchased 5" to 6"-dia crisp tortillas)
  • 4 large eggs
  • 1/2 cup drained purchased fresh tomato salsa
  • 1 avocado peeled, pitted, and diced
  • 1/2 cup crumbled soft fresh goat cheese - (abt 2 oz)


Servings 4


Step 1

Preheat oven to 300 degrees. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm.

Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.

Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.

This recipe yields 4 servings.

"I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever."

This dish is the Yucatecan version of huevos rancheros.

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