Huevos Rancheros Tostadas with Chorizo & Black Beans
olive oil, divided
Sensations by Compliments Mild Sliced Chorizo, finely chopped
Compliments Black Beans, drained and rinsed
1 1/4 cups
Compliments Mild Chunky Salsa, divided
grated cheese such as Sensations by Compliments Tex-Mex
Finely Shredded Cheeses
avocado, peeled, pitted and sliced
cilantro leaves for garnish (optional)
lime wedges for serving
Preheat oven to 425˚F (220˚C). Line large baking sheet with foil. Heat 1 tbsp (15 mL) oil in large skillet on medium heat; add chorizo and cook 3 to 5 min. until it begins to brown. Stir in beans. Cook 2 min. Stir in 1 cup (250 mL) salsa and 2 tbsp (30 mL) water; bring to a simmer. Cook 10 to 15 min., or until thickened.
Meanwhile, brush tortillas with about 4 tsp (20 mL) oil. Arrange on the lined baking sheet. Bake 5 to 8 min., turning over once, until lightly golden. Remove from oven (keep oven on).
Heat remaining oil in large non-stick skillet over medium heat. Working in 2 batches, fry eggs; covering to cook 2 to 3 min. until whites are set and yolks are still soft, or to desired doneness.
Spread black bean mixture onto tortillas. Sprinkle with cheese; place in oven 2 to 3 min. until cheese is melted. Top with fried eggs, avocado and remaining salsa. Garnish with cilantro, if using. Serve with lime wedges.
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