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Crispy Chipotle Breakfast Tostadas
Crispy on the bottom and incredibly savory on top, these loaded breakfast tostadas will completely upgrade your weekend brunch. Fried corn tortillas serve as the sturdy base for smoky roasted sweet potatoes, garlicky black beans, and crumbled chorizo. A runny fried egg crowns the stack, creating a rich sauce as the yolk breaks over the warm ingredients. Fresh toppings like crisp radishes, sharp red onion, and spicy jalapeno cut through the richness. Finish it all with a drizzle of chipotle crema for a morning meal you won't forget.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Stovetop
Ingredients
- 2 small sweet potatoes, peeled and cut into bite-size pieces
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- 2 teaspoons extra-virgin olive oil 2 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- ½ teaspoon smoked paprika ½ teaspoon salt To assemble:
- 1 tablespoon plus 2 teaspoons extra-virgin olive or avocado oil
- ½ pound fresh (Mexican) chorizo 6 corn tortillas 6 large eggs
- ¼ cup chopped fresh cilantro
- 3 radishes, thinly sliced
- 1 jalapeño, thinly sliced
- 2 tablespoons chopped red onion ½ recipe Chipotle Crema
Instructions
- 1Preheat the oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper.
- 2Toss the sweet potato pieces in a large bowl with olive oil, smoked paprika, and salt. Spread them out in a single layer across the prepared baking sheets and roast for 25 minutes. Giving the potatoes plenty of space ensures they roast rather than steam.
- 3Warm olive oil in a medium saucepan over medium heat. Stir in the minced garlic and cook for about 1 minute until fragrant. Add the drained and rinsed black beans, smoked paprika, and salt. Lower the heat and simmer for about 5 minutes until completely heated through, then set aside.
- 4Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the fresh chorizo and cook for 5 to 7 minutes, breaking the meat apart with a spatula until fully browned.
- 5Warm 1 tablespoon of olive oil in a separate small skillet over medium heat. Fry the corn tortillas one at a time for 30 seconds to 1 minute per side until they turn light brown and crisp. Transfer each fried tortilla to a plate lined with paper towels to drain the excess oil.
- 6Add 1 teaspoon of olive oil to the same skillet used for the tortillas over medium heat. Fry the eggs for about 1 minute each so the whites set completely while the yolks remain runny. Cooking over medium heat prevents the edges from burning before the whites set.
- 7Assemble the tostadas by layering the crispy tortillas with the roasted sweet potatoes, warm black beans, cooked chorizo, and a fried egg. Garnish with fresh cilantro, sliced radishes, jalapeno, and red onion, then finish with a drizzle of chipotle crema.
Notes
- Make ahead: You can roast the sweet potatoes and cook the chorizo up to 2 days in advance. Reheat them gently in a skillet before assembling.
- Swap: If you can't find fresh chorizo, crumbled spicy sausage or soy chorizo works perfectly.
- Tip: Keep the fried tortillas warm in a 200 degree Fahrenheit oven while you finish cooking the eggs.
Recipe Details
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