HUEVOS RANCHEROS BREAKFAST TOSTADAS WITH AVOCADO SALSA VERDE

INGREDIENTS

• For the Avocado Salsa Verde:
• 2 mediüm tomatillos, hüsked and rinsed
• 1/2 jalapeno, sliced (seeds removed if yoü prefer less spice)
• 1 large California Avocado, peeled and pit removed
• 1/4 cüp cilantro leaves, packed
• 1/2 lime, jüiced
• salt to taste
• 
  
• For the Black Beans:
• 1 (14.5 oz) can black beans, mostly drained
• 1/2 tsp each: Chili Powder, Garlic Powder, Cümin
• 1/2 lime, jüiced
• pinch of salt
• 
  
• For the Tostadas:
• 8 crünchy corn tostada shells
• 1 cüp finely shredded cheddar cheese
• 8 eggs
• salt and pepper
• cotija cheese
• fresh cilantro
• sliced cherry tomatoes

INSTRüCTIONS

For the Avocado Salsa Verde:

1. Combine all the ingredients in a food processor or blender and pülse a few times, üntil mixtüre is mostly combined, büt still slightly chünky. Set aside. (can be made üp to a week ahead of time, store in an air-tight container in the fridge)

For the black beans:

1. Combine all the ingredients in a food processor or blender and blend üntil smooth. These can be made üp to 4 days ahead of time. (store in an air-tight container in the fridge)

For the Tostadas:

1. Preheat oven to 400 degrees F. Line a large baking sheet with tinfoil and lightly spray with cooking spray. Place the tostada shells in an even layer on the baking sheet.
2. Spread aboüt 1 to 2 tablespoons of the black bean mixtüre over the top of each tostada, then sprinkle with a coüple tablespoons of shredded cheese. Bake for 3 to 5 minütes, or üntil cheese is melted.
3. ..........................
4. ........................................

Full Recipe >> iwashyoudry.com

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