Huevos Rancheros Tostadas is a classic Mexican dish, made with pinto beans, sunny side up eggs, cotija cheese, avocado slices, jalapeños, and a spoonful of salsa.
115 oz.can pinto beans- rinsed, drained, and smashed
1/2wholejalapeno- diced
1teaspooncumin
1teaspoonred pepper flakes
1-2wholelimes- freshly squeezed
1teaspoonolive oil- optional
4largeeggs
1largeavocado- sliced
cotija cheese (crumbled)- to serve
fresh salsa (use recipe from this site)- to serve
jalapeno slices and cilantro- to serve
salt and pepper- to taste
Instructions
Add a bit of canola oil to large pan warmed to medium-high heat on stove top. Crisp up two corn tortillas at a time, flipping once to get both sides slightly browned. Remove and set aside.
Combine smashed pinto beans, jalapeño, cumin, red pepper flakes, and lime juice in small pan. Cook slightly, until beans are smooth, about two minutes. You can also cook in microwave if desired.
Using same large pan (as used for the corn tortillas), fry up four large eggs in a little bit of oil, sunny side up. This should only take a few minutes. You want the egg yolk to be soft.
To assemble, spread one fourth of pinto beans on each tostado. Top with egg, avocado slices, cotija cheese, fresh salsa, jalapeño slices, and cilantro. Add salt and pepper, and serve.