Recipe

Breakfast

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Refried Beans w/ Chorizo
Tostada Shells
, 6"
Eggs
, fried
Avocados
, ripe but firm, peeled and sliced
Cherry Tomatoes
Salsa Verde
Cooking Oil
Sea Salt & Black Pepper

Egg, Bean, and Chorizo Tostada w/ Salsa Verde

Total time: 10 min
Servings: 2
Equipment: Stove
  • 2 Tostada Shells, 6"
  • 1 c. Refried Beans w/ Chorizo
  • 2 Eggs, fried
  • 1 Avocados, ripe but firm, peeled and sliced
  • 6 Cherry Tomatoes
  • 1/3 c. Salsa Verde
  • 1 tbsp. Cooking Oil
  • 1/8 tsp. Sea Salt & Black Pepper
  • While the tostadas cook, place refried beans into a small pot and heat on medium heat, stir occasionally.
  • Place another pan 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 until the whites are firm but the eggs are runny, or to your liking.
  • 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!
Prep Recipes 1

Tostada Shells🌐

Total time: 15 min
Servings: 2
Equipment: Oven
  • 2 Corn Tortillas
  • 1 tsp. Olive Oil
  • 1/8 tsp. Fine Salt, to taste
  • Preheat the oven to 400°F. Spray two large baking sheets with cooking spray.
  • Lightly brush or spray both sides of the tortillas with olive oil or cooking spray and place in a single layer on the prepared baking sheets. Lightly season with salt.
  • Bake for 5 minutes, flip them over, and bake for another 4–5 minutes until the tortillas are crispy like a tortilla chip.
  • Remove from the oven and serve with toppings such as refried beans, shredded cheese, chicken tinga, carnitas, or ground beef.