We really enjoy our eggs…and this recipe, borrowed from ‘The Sprouted Kitchen’, by Sara Forte, is yet another reason to get excited when I announce ‘eggs for dinner!’ – enjoy!
Ranchero Breakfast Tostadas
Black Bean Mash
1 can (540 mL/19 oz) black beans, rinsed and drained
1/3 c. sour cream AND 1/4 c. water
2 green onions, cleaned and chopped
1 t. EACH cumin AND freshly ground black pepper
1/2 t. salt
4 slices crisp bacon, chopped
8 small corn tortillas AND olive oil for brushing the tortillas (I used olive oil spray)
1 T. coconut oil AND 8 eggs
1 c. grated old white cheddar
2 avocados, peeled and thinly sliced
chopped fresh cilantro and lime wedges for garnish AND your favorite hot sauce (of course)
Preheat the oven to 400 and line a large baking sheet with parchment. Add the beans, sour cream, water, green onion, cumin, pepper and salt to a medium sauce pan and heat it all gently while stirring until the mix is warmed through. Use a potato masher to squish it up a bit and taste for salt and pepper. If you’d like it creamier, add a touch more sour cream, if the mix is too stiff, add a touch more water to loosen up the beans. If the mash is good to go, cover it up and set it aside to keep warm.
Lay the tortillas out on your prepped baking sheet – overlapping them a bit to make them fit if you need to – and then spray or lightly brush them all with olive oil. Bake for 6 to 8 minutes until just lightly browned – and once they’re in the oven, start the eggs. Heat the coconut oil in a large non-stick skillet and cook your eggs sunny-side up, covering the skillet if you like the yolks cooked through (poached or scrambled eggs would also work).
Build a tostada by laying a couple of crisp tortillas on a plate, spread each with about 1/4 cup of bean mash, 1 egg, some cheese, avocado slices (cilantro and hot sauce). Serve with a lime wedge (and more hot sauce!).
- Category: Breakfast, Mexican, Vegetarian