Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde #vegan #vegetarian #soup #breakfast #lunch

Disregard that in vogue avocado toast, these Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde are the place it's at!

These tostadas resemble your normal avocado toasts, however on steroids. Be that as it may, not in a scary way, only an increasingly heavenly way.

The best thing going on with this morning meal… Avocado Salsa Verde. Outcry Point.Those ravishing California Avocados are the star in this excessively straightforward sauce. Look at such green!

Since our lawn chickens are siphoning out eggs quicker than we can devour, I'm tied in with carrying breakfast to the supper table. That is the means by which these occurred.

Also try our recipe Dill Pickle Slaw #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

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

INSTRUCTIONS

1. For the Avocado Salsa Verde:
2. Combine all the ingredients in a food processor or blender and pulse a few times, until mixture is mostly combined, but still slightly chunky. Set aside. (can be made up to a week ahead of time, store in an air-tight container in the fridge)
3. For the black beans:
4. Combine all the ingredients in a food processor or blender and blend until smooth. These can be made up to 4 days ahead of time. (store in an air-tight container in the fridge)
5. For the Tostadas:
6. 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.
7. Spread about 1 to 2 tablespoons of the black bean mixture over the top of each tostada, then sprinkle with a couple tablespoons of shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
8. Meanwhile cook your eggs to your preference. The eggs pictured are “sunny side up.” Lightly coat a skillet with non-stick spray and heat over medium-high heat. Crack the egg into the skillet, season with salt and pepper, and cook for 2 to 3 minutes, until whites have set and yolk is still runny.
9. Place cooked eggs on top of the hot tostadas, top with the avocado salsa verde, sliced tomatoes, fresh cilantro and a little cotija cheese. Enjoy! 

Read more our recipe Mexican Three Bean Salad Recipe #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2MQmthr