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Spicy Breakfast Tostadas

Print Recipe
Course: Breakfast
Cuisine: Mexican, Texmex
Ingredients Method

Ingredients
  

For the Black Beans
  • 1 tbsp vegetable oil

  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely
  • 1 jalapeno, finely chopped
  • 1 15 oz can black beans, rinsed
  • 2 tbsp fresh lime juice
  • salt and pepper to taste
Queso
  • 3 tbsp unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 large poblano chile, chopped
  • 3 jalapenos, finely chopped
  • 2 garlic cloves, grated
  • 2 medium tomatoes, chopped
  • salt
  • 2 tbsp all purpose flour
  • 1 1/2 cups milk (or more depending on the thickness you desire)
  • 1/2 lb Monterrey Jack cheese, grated
  • 1/2 lb medium or sharp cheddar cheese, grated
  • 1/4 lb velveeta
For the Guacamole
  • 3-4 avocados
  • 1-2 Serrano or jalapeno chile, seeded and finely chopped
  • 2 tbsp diced white onion
  • 2 garlic cloves
  • juice of 1/2 to 1 lemon (I just taste after I add a little)

  • 1 Roma tomato, diced
  • salt to taste
  • fresh ground pepper (optional)
For the Tostadas
  • 2 Crispy Tostadas of your choice (see blog content for suggestions)
  • Black Beans
  • Queso
  • 2 servings of breakfast Sausage browned and crumbled
  • guacamole
  • 2-4 eggs fried sunny side up

Method
 

For the Black Beans
  1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

  1. If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash.  At this point, it is pretty much done but you want to add your lemon and salt to taste.  After you get your seasoning and lemon as you want it, add the tomatoes and combine.  Store refrigerated until ready to use.  

For the Queso
  1. Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados
  1. Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!