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Huevos Rancheros Tostadas

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  • Yield: 12 servings (2 tacos per serving)
  • Prep Time:45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour

Ingredients

  • 24 Frescados Yellow Corn Tortillas
  • 2 tbsp olive oil
  • 1 onion, finely chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 can (19 oz) black beans, drained and rinsed
  • 3/4 cup water
  • 4 cups finely chopped tomatoes
  • 1/2 cup finely chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 2 jalapeno peppers, seeded and diced
  • 1/4 cup lime juice
  • 1 tsp salt
  • 1 1/2 cups shredded Tex Mex cheese blend
  • 24 fried eggs
  • 3 ripe avocados, pitted, peeled and chopped
  • 1/2 cup sour cream
  • 3/4 cup sliced green onions
  • 12 lime wedges (optional)

Preperation

Mashed Beans: In small skillet, heat oil over medium heat; cook onion, garlic, chili powder, cumin, oregano and salt for 3 to 5 minutes or until onion is soft and tender.

Stir in beans and water; bring to simmer. Cook for 8 to 10 minutes or until beans are very tender. Add to food processor; pulse until almost smooth. Let cool completely. Cover and refrigerate for up to 24 hours.

Tomato Salsa: Stir together tomatoes, onion, cilantro, jalapenos, lime juice and salt. Cover and refrigerate for at least 1 hour or up to 4 hours. Season with salt to taste.

Assembly: For each serving, warm 2 tortillas according to package directions. Spread heaping 1 tbsp (.7 oz) mashed beans on each tortilla. Top with 1 tbsp (.1 oz) shredded cheese, fried egg, 2 tbsp (.8 oz) chopped avocado and 1/2 tbsp (1 oz) Tomato Salsa. Drizzle with 1 tsp (.2 oz) sour cream. Garnish with 1/2 tbsp sliced green onions.
Serve with lime wedge (if using).

Nutritional Info

Per 1/12 recipe
Calories 480
Fat 28g
Cholesterol 385mg
Sodium 680mg
Carbohydrate 36g
Fiber 6g
Sugars 4g
Protein 21g