Egg, Bean and Chorizo Tostada with Salsa Verde

It’s almost Cinco de Mayo. That means Mexican food for breakfast, lunch and dinner it is! Lucky for all of us this Egg, Bean and Chorizo Tostada with Salsa Verde is perfect for any meal. This savory, runny yolk goodness served up on a tortilla with beans and avocado is the perfect example of a delicious, healthy meal that takes minutes to make but looks like you went to some effort, because you did, about 10  minutes of effort. Perfection.
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Egg, Bean and Chorizo Tostada with Salsa Verde: Little Time Spent Doesn’t Mean Little Flavor!

In case you aren’t familiar, chorizo is a loose Mexican sausage with a bit of a spicy kick. You can keep this recipe vegetarian by using traditional canned refried beans, or make add a little heat by using refried beans that already contain chorizo (Rosarito brand makes refried beans with chorizo and can be found in the Mexican aisle of your grocery store) Either way, this meal is a delicious source of protein and healthy fats thanks to the eggs and avocado!

That Runny Yolk Though…

The key to a perfectly fried egg is a really hot pan and plenty of butter or olive oil to prevent sticking. Cook until the whites are set and leave those yolks runny…or not. My husband likes them cooked through and firm. To each his own! No matter how you prefer your eggs cooked, you learn to fry an egg perfectly here. 

Need More Mexican Inspired Recipes?

Try my Pulled Pork Tacos, Garlic Lime Tacos, or Albondigas Soup!

What you need: a good non stick pan and if you want to use chorizo refried beans like we did you can find them here.

A simple to put together breakfast, lunch or dinner. Keep it vegetarian or add chorizo for a spicy kick!

Course:

Breakfast, dinner, lunch

Cuisine:

Mexican

Keyword:

#easy dinner, breakfast, eggs benedict, mexican breakfast, tostada

Servings: 2 servings

• 1
  cup
  refried beans, we use Rosarito canned refried beans with chorizo for a little more kick!
• 2
  6″ corn tortillas
• 2
  eggs, fried
• 1
   ripe but firm avocado peeled and sliced
• 6
  cherry tomatoes
• 1/3
  cup
  store bought salsa verde (or desired amount)
• butter olive oil or ghee
• sea salt freshly ground black pepper

1. Place a medium sized pan on cooktop on high heat

2. While pan heats, place refried beans into a small pot and heat on medium heat, stir occasionally

3. One at a time heat tortillas in the pan, heat and then flip to other side, remove and set aside

4. Turn heat down to medium. Place a generous amount of butter, olive oil or ghee into hot pan, allow to melt and swirl so bottom of pan is generously covered

5. Crack eggs into pan and cook to your liking (I cook until the whites are firm but the eggs are runny)

6. While eggs cook, spread beans onto warm tortillas, slice avocado and tomatoes

7. Top beans with eggs, add avocado slices, tomatoes and garnish with salsa verde

8. Sprinkle with sea salt and pepper, serve!

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