Huevos Rancheros Tostada Recipe
This Huevos Rancheros Tostada recipe is utterly delicious! They are similar to Huevos Rancheros but are a pick-up-and-eat-with-your-hands version! Crispy corn tortillas are topped with creamy and smoky mashed black beans, then a salty ooozy fried egg, then smoky tomato sauce, cheese, and scallions! With just a little prep the day before, you can whip these up for breakfast or dinner in no time! #huevosrancheros #eggs #breakfast #glutenfree #healthyfood #fiber #vegetarian #beans
Servings 8 tostadas
Ingredients
Black Beans
- 15 oz Black Beans 1 can
- 1 clove Garlic
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- 1 teaspoon Extra Virgin Olive Oil
Tortillas
- 12 Corn Tortillas
- 1 teaspoon Chili Powder
- Salt
- 1 tbls Extra Virgin Olive Oil
Tomato Sauce
- 15 ounces Tomato Sauce
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
Other
- 8 oz Goat Cheese, crumbled or Cotija Cheese
- 1 oz Cilantro
- 2 Scallions
- 8 Eggs
Instructions
Prep-Ahead
- Beans: Drain and rinse the can of black beans. Add them to a food processor with with ¼ cup water, 1 clove of garlic, and the cumin. Pulse to mince the garlic and blend up the beans.
- You want the beans mostly blended, but with some texture, as these will get cooked down and then spread on the tortillas. Scrape down the sides of the blender and add more water if needed, 1 tablespoon at a time, continuing to pulse until you get the ideal texture and there are no big chunks of garlic.
- After blending, add the beans to preheated saucepot with 1 teaspoon olive oil. Stir the beans around as they cook so as not to burn. Turn the heat down to med-low and cook COVERED for 10 minutes.
- Tomato Sauce: While the beans cook, you can mix together in a bowl, the tomato sauce, chili powder, and cumin. Taste for seasoning and add salt or adjust other seasonings as you like.
- Finally, thinly slice the scallions and chop the cilantro. Place these in separate storage bags.
- Store your 'Kit' in the fridge! On a sheet pan or in a large bowl, place the black beans, cheese, the cilantro, tomato sauce, the uncooked tortillas, and Eggs.
Final Cook and Assembly
- When you’re ready to cook, pull your KIT out from the fridge and Preheat oven to 350 F degrees.
- Place the tortillas flat on a sheet pan. You will likely need 2 pans to cook the tortillas or you can do them in batches. Spray the top of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top. Then flip the tortillas over and do the same to the other side. Bake in oven center rack for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center. When the tortillas are done, you can place them on paper towel or pat them down to soak up excess oil.
- While the tortillas are in the oven, warm the tomato sauce up in a covered saucepot on stove. Warm the beans up in microwave or on stove.
- Preheat a large skillet on high heat and spray with extra virgin olive oil. Then add 4 eggs at a time and sprinkle the top with salt and pepper. Cook just until the bottom sets, about 1-2 minutes, then flip over gentle and remove the skillet from the heat. You want the bottom to set, but not the yoke, as you want that runny. Finish for all 8 eggs.
- Now comes the assembly. First, spread a layer of black beans on the tortillas and then top with a fried egg.
- Next drizzle the tomato sauce and add a sprinkle of cheese, then scallions, and cilantro. Enjoy!
Notes
If you have small kids, you can certainly swap the runny fried egg with scrambled or just fully cook the yoke when frying.
