Black Bean Mash Breakfast Tostadas

The ancho chile is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.

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Yield: 4 servings


For black bean mash:
1 1/2 cups black beans
1/2 – 1 teaspoon grated red onion
3/4 teaspoon salt
1/2 teaspoon ancho chilie powder (grind dried chiles in coffee grinder to make powder)
1/8 teaspoon cumin
1/2 teaspoon lime juice
Dash smoked paprika
For tostadas:
4 small corn tortillas
4 large eggs
Black bean mash
Salsa Ranchera
Other toppings: cilantro, Cotija cheese, avocado, sour cream, hot sauce, etc.


For black bean mash:Place black beans in a small bowl and mash with the back of a fork or potato masher into a coarse puree. Add all other ingredients and stir until blended.
For tostadas:
To toast corn tortillas, set broiler on low and place tortillas on baking sheet. Place baking sheet on the bottom rack in the oven (away from the broiler). Watch carefully for browning. Tortillas will curl a bit, that’s okay. Cook for approximately 2 minutes on each side, or until tortillas are crunchy.
Prepare eggs sunny side up or other preferred way.
Next layer tostadas. Take one tortilla at a time and spread black bean mash over top, add cooked egg and follow with salsa ranchera, cilantro, coijta and avocado using as much as you like.

Gluten Free? Swap out the tortillas for brown rice tortillas or your favorite GF tortilla. There are so many options for other toppings as well as what I used, such as bell peppers, jalapenos, poblanos, lettuce and onion.