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!
Servings 2 servings
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
- ⅓ 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!