MEXICAN BREAKFAST TOSTADAS WITH CHORIZO RE-FRIED BEANS, AVOCADO AND POACHED EGGS
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Saturday, September 12, 2015

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MEXICAN BREAKFAST TOSTADAS WITH CHORIZO RE-FRIED BEANS, AVOCADO AND POACHED EGGS

Kelly Mike - Saturday, September 12, 2015

INGREDIENTS

  • 1 -13.5 ounce can black beans, drained and rinsed
  • ½ cup water
  • One tablespoon lime juice
  • ½ teaspoons salt, divided
  • Cilantro
  • 8 eggs
  • 8 flour or corn tortillas
  • 3 ounces Mexican chorizo
  • One garlic clove, grated
  • ½ teaspoon cumin, divided
  • 2 avocados
  • One cup greek yogurt or sour cream
  • ½ cup salsa or hot sauce

DIRECTIONS

  1. Heat a large non-stick skillet to medium high heat. Add chorizo. Sauté for two minutes.. Add beans, fry in chorizo and start to use the back of a wooden spoon to mash beans. You still want there to be some texture, so don’t smash all of the beans, only ¾ of them.
  2. Add in some water, ¼ teaspoon salt and ¼ teaspoon cumin. Stir to combine. Continue to cook until all the water has evaporated and the beans are creamy. Season with salt and pepper.
  3. In a small bowl, combine sour cream or greek yogurt, garlic, remaining salt, cumin and lime juice. Season with salt and pepper.
  4. Poach eggs.
  5. Spread a little bit of the black bean and chorizo mixture on tortillas, top with sliced avocado and the egg. Dress with lime sour cream, salsa and cilantro.

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