Nosh

Huevos Rancheros Tostada Style

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I crave two types of food on the regular…Mexican and Italian!  Today’s menu consists of both…it’s Friday and a girls gotta do what a girls gotta do!  For lunch today I made these extremely tasty Huevos Rancheros Tostadas (and for supper we’re having pepperoni and fresh basil pizza…my quick and easy pizza dough recipe can also be found on the blog, under “nosh”!)  These yummy delights have everything; crunch, creamy, salty, meaty, and spice! I make mine with home-made ‘refried’ beans that I make in my crock-pot and topped with a basted egg they are protein rich and oh so satisfying for everyone, even my hard-working farmer!

Here’s my recipe for ‘refried’ beans made in my crockpot:

  • 3 cups dried beans of choice
  • 4-6 cups water…I add water as needed throughout the day
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno pepper, de-seeded and de-veined and chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper to taste
  • optional: leftover pork roast bone

I throw everything in my crockpot and cook on high for 6 hours or so.  This is a super simple way to cook beans and I often have a crockpot going to stock up on my freezer supply of cooked beans.  Once the beans are cooked and tender I like to strain out some of the liquid (reserve it), I use my hand blender to work the beans into a creamy thick paste, adding reserved liquid as needed.  *Once pulsed beans are cooled they thicken up quite a bit.

I portion the ‘refried’ beans into freezer containers and thaw as needed for an array of Mexican inspired dishes, including these Huevos Rancheros Tostadas:

  • Corn tortillas, sprayed with olive oil and baked in a 375* oven (flipping halfway through cooking), baked until crisp.
  • Refried beans
  • Sauteed onions and mushrooms
  • Diced bell peppers
  • Grated cheddar cheese
  • Basted or Sunny-side up eggs (1 per tostada)
  • Cilantro
  • Hot sauce or Salsa

To assemble, spread a generous layer of refried beans on prepared tortillas.  Top with sautéed mushrooms and onions, bell peppers, and grated cheese.  Bake in oven until cheese is melted.  Top with cooked egg, cilantro, salt & pepper and hot sauce.  Serve immediately!  I’m pretty sure they would be even better served with a “Salty Dog” (grapefruit, vodka and lime in a salt-rimmed glass.)…Next time I’ll test that theory out..(the things I must do for the blog!!). A yummy dish for breakfast, lunch or dinner that’s healthy and hearty!

 

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