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breakfast tostadas

Breakfast tostada with aji verde

Print Recipe

Ingredients

The sauce

  • 2 Jalapeños, including seeds and ribs, roughly chopped
  • 1 cup Cilantro leaves, with stems removed
  • 3 tbsp Grated parmesan cheese
  • 1 clove Garlic
  • 1/3 cup Mayo or sub greek yogurt
  • 2 tbsp Lime juice
  • 1 tsp Coriander
  • 1/2 cup White onion
  • 1 tbsp White wine vinegar

The rest

  • 4 Corn tortillas
  • Fry oil of choice
  • 3/4 cup Black beans
  • 1/3 cup Onion
  • 2 avocados, 1/2 per tostada
  • Cilantro for topping
  • Sea salt
  • Pepper

Instructions

  • In a food processor, combine all sauce ingredients. Blend until thoroughly combined and sauce is smooth and flavorful. Season to taste.
  • Meanwhile heat fry oil in a deep pan. While oil is heating, blend black beans onion, salt and pepper. It should be very smooth.
  • When oil is hot, add corn tortillas and cook for about 3-4 min per side or until nicely browned. Remove and set on a towel to remove excess oil.
  • Add oil to a pan and slice scallions. When pan is hot, add scallions and then crack an egg over top. As the egg starts to cook, use a spatula to move the scallions into the egg so that they cook together. Season with salt and pepper. Cook do desired liking.
  • Now it is time to assemble: Add black bean mixture overtop tostada. Top with sliced avocado. Then add fried egg over top. Drizzle sauce overtop and season with cilantro.