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!
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
1 cup shredded white Cheddar cheese
2 avocados, peeled and thinly sliced
1/3 cup chopped fresh cilantro
1 lime, in wedges
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!