Chorizo and Black Bean Breakfast Tostada
- 12 ounces chorizo, casing removed
- 1 16-ounce can black beans, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 tostadas
- 1 16-ounce carton Egg Beaters
- 1 avocado, peeled, pitted, diced
- 1/2 cup grated 'Mexican-Style' cheese
- 1 cup cherry tomatoes
Over medium-high heat, add the olive oil to a medium sized non-stick frying pan. Add the chopped onion to the pan and saute, stirring occasionally, until it becomes soft. Add the chorizo to the pan and fry until the Chorizo is fully cooked. Remove any excess grease, and add the black beans, cook until the black beans are thoroughly heated. Remove the chorizo and black bean mixture from the frying pan, placing in a plastic bowl, covering and setting aside. Wipe the frying pan with a paper towel to remove any chorizo grease. Return the pan to the stove and over high heat, cook the Egg Beaters until scrambled.
To assemble, place a tostada on each plate. Evenly spoon the chorizo and black bean mixture onto the tostadas. Next, evenly spoon on the scrambled eggs and top with cheese, tomatoes and avocado.