HUEVOS RANCHEROS | MEXICAN BREAKFAST

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories while pinto beans are often cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is dairy-free while cottage cheese is often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and banana peppers are often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess while sour cream is often less expensive.

Cut the roma tomatoes into quarters.

Slice the onion into strips and then cut them in half.

Slice the jalapeno in half and cut into strips, removing seeds if desired.

Heat a frying pan over medium-high heat and add 5 tablespoons of oil.

Fry the onions and jalapeno for 3 minutes until onions are translucent.

Add the tomatoes, garlic salt, cumin, and oregano to the pan and cook for 2 minutes.

Add the tomato sauce, cilantro, and bay leaves, then reduce heat to low and cover to simmer for 5 minutes.

Taste for salt and remove bay leaves after simmering.

In the same pan, add 1 tablespoon of oil and add 3 cups of pinto beans, smashing them as they heat up.

In a medium frying pan, heat 1/3 cup of oil to fry the tortillas until golden and crispy, making tostadas.

Once the oil is hot, add a tortilla and fry until hard and golden, then drain on a kitchen towel.

Repeat the frying process for desired number of tostadas.

Fry eggs in the same oil for about 3 minutes on low heat until egg whites are firm.

Top each tostada with beans, a fried egg, and salsa, then garnish with queso fresco and avocado if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary