Egg, Bean and Chorizo Tostada with Salsa Verde
A simple to put together breakfast, lunch or dinner. Keep it vegetarian or add chorizo for a spicy kick!
Ingredients
- 1 cup refried beans, we use Rosarito canned refried beans with chorizo for a little more kick!
- 2 6" corn tortillas
- 2 eggs, fried
- 1 ripe but firm avocado peeled and sliced
- 6 cherry tomatoes
- 1/3 cup store bought salsa verde (or desired amount)
- butter olive oil or ghee
- sea salt freshly ground black pepper
Instructions
-
Place a medium sized pan on cooktop on high heat
-
While pan heats, place refried beans into a small pot and heat on medium heat, stir occasionally
-
One at a time heat tortillas in the pan, heat and then flip to other side, remove and set aside
-
Turn heat down to medium. Place a generous amount of butter, olive oil or ghee into hot pan, allow to melt and swirl so bottom of pan is generously covered
-
Crack eggs into pan and cook to your liking (I cook until the whites are firm but the eggs are runny)
-
While eggs cook, spread beans onto warm tortillas, slice avocado and tomatoes
-
Top beans with eggs, add avocado slices, tomatoes and garnish with salsa verde
-
Sprinkle with sea salt and pepper, serve!