Sarah Tuck's Mexican Tomato, Chorizo and Black Bean Tostadas
from Sarah Tuck's new book Stuck Together: You can easily double the tomato and chorizo mixture and make it a day before - or freeze it in advance.'
INGREDIENTS
1 Tbsp Olive Oil
1/2 Red Onion, chopped
1/2 Red Pepper, chopped
Sea salt and freshly ground pepper
200g Chorizo, halved, chopped
1 tsp Sweet Smoked Paprika
2 Cloves garlic, crushed
400g can Cherry tomatoes
400g can black beans, drained
To serve
1/4 cup olive oil
4 corn tortillas
4 fried or poached eggs
2 avocados, halved, sliced
1 cup fresh coriander leaves
1/4 cup toasted pumpkin seeds
METHOD
Heat the olive oil in a large, deep frying pan and add the onion and pepper. Season to taste with salt and pepper and cook over a medium heat for 10 minutes until the onion is softened but not coloured. Add the chorizo, paprika and garlic and cook a further 5 minutes, then add the tomatoes, and cook, stirring occasionally, for 15 minutes. Stir through the black beans and cook a final 2 minutes.
Meanwhile, heat 1/4 cup Olive oil in a separate frying pan and fry the corn tortillas for 1-2 minutes each side, until golden, and drain well on paper towels. Wipe out the pan and fry the eggs (or poach the eggs separately) and serve the tostadas (fried tortillas) loaded with the tomato, chorizo and black bean sauce, eggs, avocado, green chilli, coriander and pumpkin seeds.
- Tags: breakfast
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