Chorizo and Egg Breakfast Tostada
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Cook time: 
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Serves: 4-6
Easy and delicious Chorizo and Egg Breakfast Tostadas. Great for brunch!
  • 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)
  1. Drain ¾ of liquid from beans. Pour the beans and remaining ¼ of liquid into a pot over medium low heat. Add garlic and stir. Let simmer for about 10 minutes on the stove.
  2. Cook the chorizo in a pan until no longer pink. Add in whisked eggs and mix, cook until eggs are done.
  3. 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!
  4. Once cooked, spread beans over tortilla then add chorizo and egg mixture. Top with your favorite toppings!
  5. Pictured toppings: cilantro, cotija cheese, greek yogurt, pickled red onions (recipe here)