Huevos Rancheros Breakfast Tostada

Huevos Rancheros Breakfast Tostada

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Rethink the tostada! This huevos rancheros inspired tostada is the perfect breakfast for Mexican food lovers. Spicy, savory, and tangy, it goes great with a Sparkling Rose!

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Ingredients

 2 corn tortillas
 1 tablespoon oil
 ½ cup enchilada sauce
 2 eggs
 ½ cup black beans
 ½ avocado, sliced
 ½ cup shredded lettuce
 2 ounces Cotija cheese
 1 tablespoon sour cream
 1 teaspoon chopped cilantro
 Salt & pepper to taste
Yields1 Serving
Nutrition Facts

Servings 1

Prep Time15 minsCook Time15 minsTotal Time30 mins

Instructions

1

Preheat oven to 450 degrees F.

2

Add 2 corn tortillas to a quarter-sized baking sheet. Take 1 tablespoons of oil and fully brush each side of the tortillas. Salt them to taste.

3

Place them in the oven and bake for 10 minutes, until they are crispy.

4

While the tortillas are baking, add ½ cup of enchilada sauce to a nonstick skillet over medium heat. Add 2 eggs to the enchilada sauce and cook until the whites are fully set.

5

How to test eggs for freshness: Unsure if your eggs are still fresh to eat. Simply drop them in a glass of water. If they sink, they are good to go.

6

Divide the ½ cup of black beans between the 2 crispy taco shells. Add an egg on top of the beans and divide sauce between the shells. Divide the ½ of avocado, ½ cup chopped lettuce, 2 ounces Cotija cheese, 1 tablespoon sour cream, and 1 tablespoon chopped cilantro between the tortillas.

7

How to ripen an avocado: Quickly ripen avocados by storing them in a closed paper bag with an apple or a banana. They should be ready to eat within a day.

8

Salt and pepper to taste. Enjoy!

Huevos Rancheros Breakfast Tostada

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 2 corn tortillas
 1 tablespoon oil
 ½ cup enchilada sauce
 2 eggs
 ½ cup black beans
 ½ avocado, sliced
 ½ cup shredded lettuce
 2 ounces Cotija cheese
 1 tablespoon sour cream
 1 teaspoon chopped cilantro
 Salt & pepper to taste

Directions

1

Preheat oven to 450 degrees F.

2

Add 2 corn tortillas to a quarter-sized baking sheet. Take 1 tablespoons of oil and fully brush each side of the tortillas. Salt them to taste.

3

Place them in the oven and bake for 10 minutes, until they are crispy.

4

While the tortillas are baking, add ½ cup of enchilada sauce to a nonstick skillet over medium heat. Add 2 eggs to the enchilada sauce and cook until the whites are fully set.

5

How to test eggs for freshness: Unsure if your eggs are still fresh to eat. Simply drop them in a glass of water. If they sink, they are good to go.

6

Divide the ½ cup of black beans between the 2 crispy taco shells. Add an egg on top of the beans and divide sauce between the shells. Divide the ½ of avocado, ½ cup chopped lettuce, 2 ounces Cotija cheese, 1 tablespoon sour cream, and 1 tablespoon chopped cilantro between the tortillas.

7

How to ripen an avocado: Quickly ripen avocados by storing them in a closed paper bag with an apple or a banana. They should be ready to eat within a day.

8

Salt and pepper to taste. Enjoy!

Huevos Rancheros Breakfast Tostada

Huevos Rancheros Breakfast Tostada