Layer tostadas with beans, fry a couple eggs and garnish with cotija cheese and pico de gallo and you’re brunching like a rockstar!
- 6 tostada shells
- 8 teaspoons olive oil
- 1/2 small red onion, diced
- 2 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can red beans, drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon diced chiles in adobo
- 6 eggs
- 1/2 cup crumbled cotija cheese
- 1/2 cup my easy pico de gallo
- kosher salt
- fresh cracked pepper
- Preheat oven to 350 degrees. Spread tostada shells out on a baking sheet in a single layer. Bake them for about 2-3 minutes just to warm them through.
- While the oven is preheating, heat 2 teaspoons olive oil in a large saute pan over medium heat. Add onion and cook for 3-4 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring frequently. Add black beans, red beans, cumin, chili powder, chiles in adobo and a large pinch of salt and pepper. Stir to combine.
- Turn heat to low and use a potato masher to mash beans. Mash until about half are mashed and half are still whole. Turn heat off, but leave pan on the burner to stay warm while you prepare the other components of the dish.
- Fry eggs in batches by heating olive oil a large saute pan over medium heat. Use 1 teaspoon of oil for each egg. Crack them into the oil, season with salt and pepper and cook for 1 minute, uncovered. Turn heat to low and cover pan with a tight fitting lid. Cook for another 3-4 minutes or until the whites are set and the yolks are still runny. Cook remaining eggs in the same fashion.
- To assemble tostadads, divide bean mixture between shells, spreading it in an even layer. Then add fried egg, a heaping tablespoon of cotija, a heaping tablespoon of my pico de gallo and a sprinkle of fresh cilantro. Serve immediately!
Keywords: brunch, breakfast, tacos, Mexican, simple, easy, recipe, family dinner, healthy, whole food