Bacon Breakfast Tostadas

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

SERVINGS: 8 TOSTADAS

INGREDIENTS
8 strips Smithfield Cherrywood Thick Cut Bacon

BLACK BEANS:
1 can black beans 14.5 oz, mostly drained
1 tsp cumin
1 chile, seeded and diced
1 clove garlic minced
1/2 lime juiced
Salt to taste

TOSTADAS:
8 crunchy corn tostada shells
1 cup shredded cheddar cheese
8 eggs
1 Tbsp canola oil
salt and pepper
Cotija cheese finely grated
Cilantro
Cherry tomatoes halved
Avocado sliced
1 lime cut into wedges, for garnish

INSTRUCTIONS

BACON:
Cook the bacon in a large skillet over medium heat until browned and crispy. Set aside to drain on a paper towel lined plate.
BLACK BEANS:
Combine all the ingredients in a food processor or blender and blend until smooth.
SUNNY SIDE UP EGGS:
Add canola oil to a large non-stick skillet and heat to medium-high. Crack a few eggs at a time into the skillet, season with salt and pepper, and cook 2-3 minutes, until the whites have set. Set aside.
TOSTADAS:
Preheat oven to 400 degrees. Place the tostada shells in an even layer on baking sheet.
Spread 2 tablespoons black bean mixture over the top of each tostada, then sprinkle with 2 tablespoons shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
Place bacon and cooked eggs on top of the heated tostadas, top with avocado, tomatoes, cilantro and cotija cheese.

Slightly adapted from platingsandpairings.com