Recipe

Breakfast

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Refried Beans w/ Chorizo
Corn Tortillas
, 6"
Eggs
, fried
Avocados
, ripe but firm, peeled and sliced
Cherry Tomatoes
Salsa Verde
Olive Oil | Butter | Ghee
Sea Salt & Black Pepper

Egg, Bean and Chorizo Tostada w/ Salsa Verde

Total time: 10 min
Servings: 2
Equipment: Stove
  • 1 c. Refried Beans w/ Chorizo
  • 2 Corn Tortillas, 6"
  • 2 Eggs, fried
  • 1 Avocados, ripe but firm, peeled and sliced
  • 6 Cherry Tomatoes
  • 1/3 c. Salsa Verde
  • 1 tbsp. Olive Oil | Butter | Ghee
  • 1/8 tsp. Sea Salt & Black Pepper
  • Place a medium sized pan on cooktop on high heat
  • While pan heats, place refried beans into a small pot and heat on medium heat, stir occasionally
  • One at a time heat tortillas in the pan, heat and then flip to other side, remove and set aside
  • Turn heat down 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!