Huevos Rancheros Tostadas with Chorizo and Black Beans

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 8


  1. 1/4 cup (60 mL) olive oil, divided
  2. 1 pkg (100 g) Sensations by Compliments Mild Sliced Chorizo, finely chopped
  3. 1 can (540 mL) Compliments Black Beans, drained and rinsed
  4. 1 1/4 cups (300 mL) Compliments Mild Chunky Salsa, divided
  5. 8 corn tortillas
  6. 8 eggs
  7. 1 cup (250 mL) grated cheese such as Sensations by Compliments Tex-Mex Finely Shredded Cheeses
  8. 1 avocado, peeled, pitted and sliced
  9. cilantro leaves for garnish (optional)
  10. lime wedges for serving


  1. 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. 
  2. 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).
  3. 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. 
  4. 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.

Also try with Monterey Jack cheese or aged Cheddar cheese.