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I am ALL about crossover recipes. Just like crossover music blurs the lines of country and pop, crossover recipes blur the lines of breakfast, lunch, and dinner. The latest crossover recipe to come out of our kitchen are these Crave-Worthy Breakfast Tostadas!
Feeding a laundry list of dietary needs at every meal from meat eaters to gluten free ,vegetarians can be a bit of a fiasco at times, but one ingredient we can all agree on is eggs! Eggs are loaded with protein which makes them a great main dish for all of us, but they also cook up in a flash and since they can be prepared about a million different ways we never grow tired of them.
Guerrero’s new Baked Tostadas with Sea Salt are a healthier take on a typically fried Mexican classic and the base of this recipe. These tostadas are addictively delicious and make meals so easy to pull together that they have quickly become a pantry staple in our home.
We topped our breakfast tostadas with my homemade “refried” black beans. I have been keeping batch of these in the fridge at all times lately so that we can use them whenever & however we want. My family loves these and I love the fact that they hardly take any time to make and are really good for them too!
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My husband and I love these vegetarian style, but our kids like to add my oven baked salsa chicken to theirs!
Ingredients
For the pico de gallo
- 3 Roma tomatoes, seeds and cores removed
- 1 large jalapeno, seeds and ribs removed if you desire less heat
- 1/2 cup minced red onion
- 1/4 cup minced cilantro
- juice of 1 lime
- kosher salt and pepper to taste
For the hash brown sweet potatoes
- 2 tablespoons olive oil
- 1 1/2 cups peeled, small diced sweet potatoes
- 1/4 teaspoon smoked paprika
- kosher salt and pepper to taste
For the smoky “refried” beans
- 1 can unseasoned black beans and their liquid
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons water
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
To serve
- 4 eggs, cooked as desired (sunny side up, poached, and scrambled all work great in this recipe!)
- 4 Guerrero Baked Tostadas with Sea Salt
- 1 avocado, pitted and sliced
Optional garnish
- cilantro leaves, flaky Maldon salt, red pepper flakes, ground black pepper, lime wedges, salsa
Instructions
Prep the pico de gallo
- Combine all of the ingredients in a bowl and stir to combine. Set aside for the flavors to develop while you cook the rest of the ingredients.
Make the hash brown sweet potatoes
- Heat the oil in a non-stick skillet over medium-hight heat. Add the small diced sweet potatoes, paprika, salt and pepper. Mix the potatoes with the spices and sizzling oil to coat completely and cook until golden brown about 5-7 minutes depending on the size of your dice. Transfer the potatoes to a paper towel lined plate to drain excess oil.
Make the smoky “refried” beans
- While the sweet potatoes are cooking combine the beans and their liquid, olive oil, garlic, water, coriander, cumin, paprika, and salt in a small saucepan and heat over medium heat for about 5 minutes. Once heated through and bubbling transfer to a blender and blend until smooth. Pour the “refried” beans back into the saucepan and place back over low heat to keep warm while you cook the eggs.
To assemble
- Spread “refried” beans over each Guerrero Baked Tostada. Top each tostada with 1/4 of the sweet potato hash browns, add an egg to each then a heaped spoonful of pico de gallo and avocado slices. Garnish as desired. Serve immediately.
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