THIS MESS IS OURS
for the pico de gallo – Roma tomatoes – jalapeno – minced red onion – minced cilantro – juice of 1 lime – kosher salt and pepper to taste for the hash brown sweet potatoes – olive oil – small diced sweet potatoes – smoked paprika – kosher salt and pepper to taste
for the smoky "refried" beans – unseasoned black beans – olive oil – clove garlic, minced – water – coriander – cumin – smoked paprika – kosher salt to serve – eggs, cooked as desired – Guerrero Baked Tostadas – avocado, pitted and sliced
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.
Heat oil in a non-stick skillet over medium-high heat. Add small diced sweet potatoes, paprika, salt and pepper. Mix the potatoes with the spices and sizzling oil to coat and cook about 5-7 minutes. Transfer the potatoes to a paper towel lined plate to drain excess oil.
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, transfer to a blender and blend until smooth.
Spread "refried" beans over each Guerrero Baked Tostada. Top each tostada with ¼ 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.