Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt to taste
- salt and pepper
- pinch of salt
- 8 eggs
- fresh cilantro
- 1/2 lime, juiced
- cotija cheese
- 1 cup finely shredded cheddar cheese
- 1 large california avocado peeled and pit removed
- 2 medium tomatillos husked and rinsed
- 1/2 jalapeno, sliced (seeds removed if you prefer less
- 1/4 cup cilantro leaves packed
- 1 (14.5 oz) can black beans mostly drained
- 1/2 tsp each: chili powder garlic powder, cumin
- 8 crunchy corn tostada shells
- sliced cherry tomatoes
- Carbohydrate 51.0691750001241 g
- Cholesterol 39.2 mg
- Fat 9.33970000001758 g
- Fiber 1.41099998185566 g
- Protein 33.181325000072 g
- Saturated Fat 5.46551500000047 g
- Serving Size 1 1 recipe (1062g)
- Sodium 4748.56757291822 mg
- Sugar 49.6581750182684 g
- Trans Fat 0.659237500006459 g
- Calories 415 calories
Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.Meanwhile cook your eggs to your preference. The eggs pictured are "sunny side up." Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy!
