Southwest Breakfast Tostadas

These southwest breakfast tostadas have a creamy avocado tomatillo salsa that is out of this world delicious, with beef chorizo, chipotle pinto beans, all topped with a savory egg and cotija cheese.

INGREDIENTS

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In a skillet, add the beef chorizo and cook until done. Remove from heat once finished.

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While the chorizo is cooking, add the salsa ingredients to a food processor and pulse until smooth and creamy. Transfer to a small bowl and set aside.

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Add the beans to a small saucepan over medium heat. Remove one chipotle pepper from the can, chop, and add to the beans. Add the remaining bean ingredients to the pan.

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Once the beans begin to heat up, turn the heat down to medium-low and simmer for 5-10 minutes. Smash the beans into a smooth consistency. Turn the heat to low to keep warm.

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On a baking sheet, place the 4 corn tortillas. Brush with olive oil and season with salt. Bake for 10 minutes, then remove.

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Swipe up for full recipe!

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Mimosa Board

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