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Tostadas with Eggs, Black Beans, and Chorizo

    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)

  Preheat oven to 300F. 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 saute 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.