Mexican Breakfast Tostadas with Chorizo Re-fried Beans, Avocado and Poached Eggs
Prep time: 
Cook time: 
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Serves: 8 tostadas
  • 3 ounces Mexican chorizo
  • 1 -13.5 ounce can black beans, drained and rinsed
  • ½ cup water
  • ½ teaspoons salt, divided
  • ½ teaspoon cumin, divided
  • 8 flour or corn tortillas
  • 8 eggs
  • 2 avocados
  • 1 cup greek yogurt or sour cream
  • 1 garlic clove, grated
  • 1 tablespoon lime juice
  • ½ cup salsa or hot sauce
  • Cilantro
  1. Heat a large non-stick skillet to a medium-high heat. Add chorizo. Sauté 2 minutes.. Add beans, fry in chorizo and start to use the back of a wooden spoon to smash beans. You still want there to be some texture, so don't smash all of the beans, only ¾ of them.
  2. Add water, ¼ teaspoon salt and ¼ teaspoon cumin. Stir to combine. Continue to cook until all the water has evaporated and the beans are creamy. Season with salt and pepper.
  3. In a small bowl, combine sour cream or greek yogurt, garlic, remaining salt, cumin and lime juice. Season with salt and pepper.
  4. Poach or fry eggs.
  5. Spread a little bit of the black bean and chorizo mixture on tortillas, top with sliced avocado and the egg. Dress with lime sour cream, salsa and cilantro.
Recipe by Cooking for Keeps at