Ranchero Breakfast Tostadas

I love this version of huevos rancheros!  I made it on Sunday for brunch.  The recipe is simple and delicious!  I prefer to substitute the corn tortillas in the original recipe for whole wheat English muffins.  I also omit the bacon (since I don’t eat meat).  The original recipe is from a book, The Sprouted Kitchen, by Sara Fote that was given to me as a Christmas present.  Hope you enjoy this tasty meal as much as I do!

huevos rancheros

Black Bean Mash

2 cups cooked black beans

1/4 to 1/2 cup sour cream

2 green onions

1 teaspoon ground cumin

1/2 teaspoon sea salt

1 teaspoon freshly ground pepper

4 slices cooked bacon, chopped (optional)

8 small corn tortillas (or whole wheat English muffin)

Olive oil for brushing

1 tablespoon coconut oil or unsalted butter

8 eggs

1 cup shredded white Cheddar cheese

2 avocados, peeled and thinly sliced

1/3 cup chopped fresh cilantro

1 lime, in wedges

Hot sauce

Heat beans in a saucepan over medium heat and warm through.  Add 1/4 cup water, 1/4 cup of sour cream, the green onions, cumin, salt and pepper.  Mash with a fork until coarsely mashed and not entirely smooth.  Add in bacon if desired.  Set aside.

Preheat the oven to 400 degrees.  Brush tortillas with olive oil and lay them on a baking sheet.  Bake until just browned, 6 to 8 minutes.  Remove from oven and set aside.  (Here I prefer to make a toasted wheat English muffin and slather with butter instead of the tortillas…)

In a large frying pan heat coconut oil, or butter ( I use butter to cook everything!!) over medium heat.  Cook eggs sunny-side up.  Build the tostadas by placing the bean mash, 1 egg, some shredded cheese, the avocado and cilantro on top of the tortilla or English muffin.  Serve with a lime wedge and hot sauce.  Yum!

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