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

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.