Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1 (14.5 oz can Black beans
    • 1 California avocado, large
    • 1 Cherry tomatoes
    • 1/4 cup Cilantro, packed leaves
    • 1 Cilantro, fresh
    • 1/2 Jalapeno
    • 1 Lime
    • 2 Tomatillos, medium
  • Refrigerated

    • 8 Eggs
  • Baking & Spices

    • 1 Salt
    • 1 pinch Salt
    • 1 Salt and pepper
  • Bread & Baked Goods

    • 8 Corn tostada shells, crunchy
  • Dairy

    • 1 cup Cheddar cheese
    • 1 Cotija cheese

Found on

Ingredients

  • 2 medium tomatillos, husked and rinsed
  • 1/2 jalapeno, sliced (seeds removed if you prefer less spice)
  • 1 large California Avocado, peeled and pit removed
  • 1/4 cup cilantro leaves, packed
  • 1/2 lime, juiced
  • salt to taste
  • 1 (14.5 oz) can black beans, mostly drained
  • 1/2 tsp each: Chili Powder, Garlic Powder, Cumin
  • 1/2 lime, juiced
  • pinch of salt
  • 8 crunchy corn tostada shells
  • 1 cup finely shredded cheddar cheese
  • 8 eggs
  • salt and pepper
  • cotija cheese
  • fresh cilantro
  • sliced cherry tomatoes

Directions

  • 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!
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Title:

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

Descrition:

These Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde are a quick and delicious breakfast or brinner recipe that your whole family will love.

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

  • Produce

    • 1 (14.5 oz can Black beans
    • 1 California avocado, large
    • 1 Cherry tomatoes
    • 1/4 cup Cilantro, packed leaves
    • 1 Cilantro, fresh
    • 1/2 Jalapeno
    • 1 Lime
    • 2 Tomatillos, medium
  • Refrigerated

    • 8 Eggs
  • Baking & Spices

    • 1 Salt
    • 1 pinch Salt
    • 1 Salt and pepper
  • Bread & Baked Goods

    • 8 Corn tostada shells, crunchy
  • Dairy

    • 1 cup Cheddar cheese
    • 1 Cotija cheese

The first person this recipe

iwashyoudry.com

iwashyoudry.com

7019 615

Found on iwashyoudry.com

I Wash... You Dry

Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

These Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde are a quick and delicious breakfast or brinner recipe that your whole family will love.