Description
Easy and delicious Chorizo and Egg Breakfast Tostadas. Great for brunch!
Ingredients
Scale
- 1 pd chorizo (I used chicken)
- 3 eggs, whisked
- 1 28oz can black beans
- 1 tbsp garlic
- 6–8 corn tortillas
- 5 tbsp olive oil
- For topping (optional): cilantro, greek yogurt, Avocado, sour cream, hot sauce, crema, pickled red onions (recipe here), cheese, etc. (Pictured toppings are cilantro, greek yogurt, pickled red onions and cotija cheese)
Instructions
- Drain 3/4 of liquid from beans. Pour the beans and remaining 1/4 of liquid into a pot over medium low heat. Add garlic and stir. Let simmer for about 10 minutes on the stove.
- Cook the chorizo in a pan until no longer pink. Add in whisked eggs and mix, cook until eggs are done.
- Put about 1 tbsp olive oil in pan over medium high heat, let it get hot then add tortilla(s). Cook until desired level of crispiness!
- Once cooked, spread beans over tortilla then add chorizo and egg mixture. Top with your favorite toppings!
- Pictured toppings: cilantro, cotija cheese, greek yogurt, pickled red onions (recipe here)