Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde

• Vegetarian
• Gluten free

• 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 iwashyoudry.com

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!