Loaded Breakfast Tostadas

Recipe by The Gourmet RD

Ingredients

• 1 (15 oz.) can black beans
• 1 (4.5 oz.) can diced green chilies
• 2 tbsp water
• ½ tsp ground cumin
• coarse salt and ground black pepper
• 2 slices cooked bacon (crumbled)
• 8 eggs
• coarse salt and ground black pepper
• 8 tostada SHELLS
• 2 ripe avocados (sliced)
• ½ cup salsa
• ¼ cup fresh cilantro (chopped)

Method

1. Heat oven to a low broil. In a medium saucepan, heat black beans, green chilies, water, cumin and a pinch of salt and black pepper to medium heat. Bring to a simmer, stirring regularly.
   
   Use the back of a fork to smash some of the beans. Heat large non-stick skillet to medium. Add bacon and cook until crispy, about 3-4 minutes on each side.
   
   Remove and place on a paper towel. Once slightly cooled, crumble. Discard most of the bacon fat. Place the skillet back on medium heat.
   
   Add eggs and season with salt and pepper. Allow to cook 2-3 minutes, until white is mostly cooked. Place a lid on top and cook an additional 1-2 minutes, until white is completely cooked but yolk is runny.
   
   Remove from heat. Place tostadas under the broiler and allow to cook 1-2 minutes on each side. Spread beans on the tostadas, then top with eggs, crumbled bacon, avocado, salsa and cilantro.

View the recipe instructions at The Gourmet RD