If you you stopped by yesterday you got the delicious details on Salsa Ranchera and today I am going to help you put that salsa to work. Let’s work it baby.
But first an admission. I am not a breakfast person. Nope, waay to much effort! Actually, I hate having to feed myself first thing when I get up. It’s not that I don’t want to be fed. Because well of course I do. I just hate having to take the time to actually make and feed myself. I mean I fight myself to make a freaking smoothie. That’s how much of a pain making breakfast is to me. I want to get moving or get to Pinterest already, not take time to feed my starving stomach. So breakfasts that are fast are kind of a necessity for me. And this tostada it’s middle name is fast.
What’s even better is that you can make the black bean mash ahead of time. And if you are unwilling to share, it can hang out in the fridge for a few days and you’ve got breakfast happening fast for the next few mornings. On top of being fast this breakfast is super customize-able. Yeah, it just keeps getting better.
Besides the essentials of a crunchy tostada, a pretty cooked egg, black bean mash, and of course Salsa Ranchera you can go topping crazy! You can easily get your veg and cheese on. Let’s take a moment to talk cheese. Cotija is what I topped my tostada with because it seemed so natural for this recipe. However, because I’m an eager beaver I of course took photos without my cheesy friend Cotija. So let’s just do as I say not as I pictured. Yaaa, sorry about that.
Now are you thinking “Cotija, what the heck that’s a cheese?” Sure is my friend. “They” say (they being cheese people) that it’s the Mexican version of Parmesan cheese, but I wouldn’t say it’s anywhere near as strong in flavor. So it’s a nice cheese when you have a number of other Mexican-y flavors already happening – like with these breakfast tostadas! It’s not a melty cheese so it’s similar to that of feta in that regard. It’s great for a little sprinkling action. I found Cotija in the fancy pants cheese section at my local grocery store. You know the one. The one that is separate from all the processed cheeses back in the dairy section.
So as I briefly mentioned, you could go veg crazy with this number. Different peppers, lettuce, corn, heck throw a thinly sliced radish on there and live a little. That’s what makes this great, for as long as you are going strong with that black bean mash, you can have a different combination of toppings every morning. You can mix it up every morning and not eat the same exact thing/flavors, because that gets borrring. And boring breakfasts are hard to convince ones self to eat. And no one needs that kind of trouble first thing in the morning.
For me though, the yummy crunchy tostada had me at hello. It’s pretty much a massive chip which is FAAABULOUS. And then you top your chip and pretty much fake that chip out by putting an egg on it, and calling it breakfast. Bam! Massive chip didn’t see that coming. So it’s a massive breakfast chip. Who wouldn’t want that? I pretty sure you could convince a kid with the massive chip notion, that even they would be all about this breakfast.
And then there is the black bean mash, which is literally a few ingredients thrown into a bowl and mashed together – which you can totally handle while still in zombie I’m not fully awake mode in morning. Just mash. Plus feel free to smother something else besides a tostada with it. Add it to sandwich or another Mexican inspired dish such as fajitas. Black bean mash it all (within reason).
Well that was pretty much two recipes for one here today, AND you got a use for that awesome Salsa Ranchera - which you should by now have sitting in your fridge, unless you have already devoured it and in that case – good for you!
How do you feel about taking time for breakfast? Are you a grab and go’er, or a full course meal kind of person?
- For black bean mash:
- 1 1/2 cups black beans
- 1/2 – 1 teaspoon grated red onion
- 3/4 teaspoon salt
- 1/2 teaspoon ancho chilie powder
- 1/8 teaspoon cumin
- 1/2 teaspoon lime juice
- Dash smoked paprika
- For tostadas:
- 4 small corn tortillas
- 4 large eggs
- Black bean mash
- Salsa Ranchera
- Other toppings: cilantro, Cotija cheese, avocado, sour cream, hot sauce, etc.
- For black bean mash:Place black beans in a small bowl and mash with the back of a fork or potato masher into a coarse puree. Add all other ingredients and stir until blended.
- For tostadas:
- To toast corn tortillas, set broiler on low and place tortillas on baking sheet. Place baking sheet on the bottom rack in the oven (away from the broiler). Watch carefully for browning. Tortillas will curl a bit, that’s okay. Cook for approximately 2 minutes on each side, or until tortillas are crunchy.
- Prepare eggs sunny side up or other preferred way.
- Next layer tostadas. Take one tortilla at a time and spread black bean mash over top, add cooked egg and follow with salsa ranchera, cilantro, coijta and avocado using as much as you like.