Share a hot summer brekkie with mates
It’s not often that we have a chance for leisurely shared breakfasts but, over summer and particularly during the holidays, it’s nice to take the opportunity to share a morning meal with friends and family. These black bean and chorizo tostadas are super easy to make wherever you are – at home, a bach, or – as I have done myself – even camping.
If the tostadas seem like too much hard work, the beans and eggs can easily be wrapped up in warm tortillas instead, or toasted between two tortillas as a quesadilla.
I find quesadillas a great meal solution when on holiday – just about anything can be popped between two tortillas with some good cheese, grated and melting, and thrown on the barbecue hot plate.
There are so many variations that work for this Mexican inspired breakfast – and, of course, it can also be served for lunch or dinner. Feel free to mix things up using spicy refried beans, chilli prawns, leftover pulled pork or smoked paprika-dusted fried fish, cooked corn sliced off the cob, or shredded roast chicken.
The eggs can be cooked any way you like – poached, fried or scrambled all work well.
The recipe also doubles really easily to feed a crowd, so if you have a full house, this is a perfect option. When doubled, the bean and chorizo mix is also great served heated with corn chips, melted cheese and guacamole, with a cold beer!
Black bean and chorizo breakfast tostadas
Makes 6 (recipe doubles easily to make 10-12) Preparation: 15 minutes Cooking 18 minutes
Tostadas
390g black beans 1⁄4 cup plus 1 tablespoon olive oil
6 corn tortillas
1 teaspoon cumin seeds 1⁄2 red onion, chopped
1 red capsicum, finely chopped
2 cloves garlic, crushed
1 green chilli, halved and sliced
200g chorizo, chopped
11⁄2 teaspoons sweet smoked paprika
To serve:
6 fried eggs
1 avocado, halved and sliced 1⁄3 cup coriander leaves
12 cherry tomatoes, sliced
1 green chilli, finely sliced
Sea salt and freshly ground black pepper Sriracha hot sauce
Drain the black beans, rinse under cold water and drain again.
Heat 1⁄4 cup of the olive oil in a frying pan and cook the tortillas over a medium high heat for a minute on each side or until golden. Drain well on absorbent paper and set aside. They can also be placed in an oven set at 130 degrees Celsius to keep warm if desired.
Wipe out the frying pan and heat the remaining tablespoon of oil. Add the cumin seeds, cook for one minute then add the onion, capsicum, garlic, chilli, and chorizo. Cook over a medium heat for eight minutes then add the paprika and beans. Cook, stirring occasionally, for a further five minutes.
Serve the tostadas topped with spicy chorizo beans and eggs cooked to your preference, garnished with avocado, coriander, chopped tomato and chilli, seasoned to taste, and with a drizzle of sriracha hot sauce.