Best Tostadas With Eggs Black Beans And Chorizo Recipes

CHORIZO AND EGG TOSTADAS

Chorizo and Egg Tostadas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/4 cups diced cherry tomatoes (about 8 ounces)
1/2 small red onion, finely diced
2 tablespoons pickled jalapeños, finely chopped, plus 1 tablespoon brine
1/2 cup packed fresh cilantro, chopped, plus more for serving
1 tablespoon fresh lime juice, plus wedges for serving
2 tablespoons extra-virgin olive oil
Kosher salt
8 tostada shells
1 14.5-ounce can refried beans
1/2 pound fresh chorizo, casings removed
1 cup shredded pepper Jack cheese (about 4 ounces)
8 large eggs
Freshly ground pepper

Steps:

Preheat the oven to 425˚ F. Combine the tomatoes, red onion, jalapeños and brine, cilantro, lime juice, 1 tablespoon olive oil and 1/4 teaspoon salt in a medium bowl. Set aside.
Arrange the tostadas on 2 baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about 2 heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through, about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny, 2 to 3 more minutes. Season with salt and pepper.
Divide the tostadas among plates. Top with the tomato mixture, fried eggs and more cilantro. Serve with lime wedges.

Nutrition Facts : Calories 800, Fat 54 grams, SaturatedFat 20 grams, Cholesterol 447 milligrams, Sodium 1713 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Sugar 3 grams, Protein 39 grams

TOSTADAS WITH EGGS, BLACK BEANS, AND CHORIZO

Tostadas with Eggs, Black Beans, and Chorizo image

Provided by María A. Alvarado-Gómez

Categories Bean Egg Pork Breakfast Brunch Bake Fry Quick & Easy Goat Cheese Sausage Avocado Spring Tortillas Bon Appétit Pennsylvania

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

12 ounces chorizo, casing removed
1 15 1/2- to 16-ounce can refried black beans
4 tablespoons olive oil
1 large onion, chopped
4 tostadas (purchased 5- to 6-inch-diameter crisp tortillas)
4 large eggs
1/2 cup drained purchased fresh tomato salsa
1 avocado, peeled, pitted, diced
1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Steps:

Preheat oven to 300°F. Fry chorizo in medium skillet over medium-high heat until meat is cooked through and fat is rendered, about 10 minutes. Drain off all fat from skillet. Add beans to chorizo and stir until heated through, about 2 minutes. Remove from heat; cover to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet over medium-high heat. Add onion and sauté until onion is soft, about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup bean-chorizo mixture on each tostada. Top with onion. Place in oven to keep warm.
Heat remaining 2 tablespoons oil in same skillet over high heat. Drop in eggs 1 at a time. Fry over medium-high heat until whites are firm but yolks are still tender, about 1 minute per side. Using metal spatula, place 1 egg on each tostada; top with salsa, avocado, and cheese.