Mexican Breakfast Tostadas With Avocado Pico De Gallo
Ready, set, cook! Special edition contest entry: i grew up eating mexican food for breakfast, and knew i wanted to develop something that reminded me of home. This is an easy, savory breakfast that anyone can put together in the morning. It's not overly time consuming, and the end result is a beautiful breakfast meal. The avocado pico is the perfect compliment to the cumin spiced potatoes, black beans, and eggs. Top with sour cream if desired. Enjoy!!
Steps
To make the tortillas , add 2 tablespoons of vegetable oil in large frying pan.
Place over medium-high heat.
Add the tortillas one at a time and fry until golden brown and crispy , about 1 minute each side.
Use a tong to transfer to paper towl covered plate.
Set aside.
Next , heat 2 tablespoons vegetable oil over medium-high heat in the same frying pan used to fry the tortillas.
Add the entire package of simply potatoes diced potato with onion , diced red pepper , black beans , cumin and salt to pan.
Stirring to coat potatoes evenly.
Cover and cook the potatoes 10 minutes , stirring every 2-3 minutes.
While the potatoes are cooking , combine avocado , diced onion , diced tomatoes , jalapeno pepper , and lime juice together in a medium bowl.
Cover and refrigerate until you are ready to serve.
Next , heat a large non-stick frying pan on medium.
Add butter to frying pan.
Beat eggs and milk together in a medium bowl for about 2 minutes.
Add the egg mixture to pan.
Once egg.
Ingredients
corn tortillas, olive oil, simply potatoes diced potatoes with onion, cumin, salt, red pepper, black beans, eggs, milk, butter, goat cheese, avocado, white onion, roma tomatoes, jalapeno pepper, fresh lime juice, fresh cilantro