Tostadas With Eggs, Black Beans, And Chorizo

Tostadas With Eggs, Black Beans, And Chorizo
Tostadas With Eggs, Black Beans, And Chorizo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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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