Huevos Rancheros Breakfast Tostada

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 SIP Certified Sparkling Rose!
A Jerry James Stone Recipe


Breakfast, Green, Red, Vegetarian


  • 2 corn tortillas
  • 1 tbsp oil
  • ½ cup enchilada sauce
  • 2 eggs
  • ½ cup black beans
  • ½ avocado, sliced
  • ½ cup shredded lettuce
  • 2 oz Cotija cheese
  • 1 tbsp sour cream
  • 1 tsp chopped cilantro
  • Salt & pepper to taste
Jump to instructions
Yields 1
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Preheat oven to 450 degrees F.
  • 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.
  • Place them in the oven and bake for 10 minutes, until they are crispy.
  • 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.
  • 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.
  • 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.
  • 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.
  • Salt and pepper to taste. Enjoy!