Description
These breakfast tostadas are topped with a layer of refried beans, chicken sausage and egg scramble, and a drizzle of lime avocado sauce.
Ingredients
Units
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For the Avocado Lime Sauce:
- 1 cup cilantro, roughly chopped
- 1 medium avocado, peeled and seed removed
- 1/2 jalapeno, chopped
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 Tbsp. oil
- 1 Tbsp. water
- 1/2 tsp. sea salt
For the Tostadas:
- 1 Tbsp. olive oil
- 1/2 cup diced green pepper
- 1/2 cup diced white onion
- 5 oz. box (10 sausages) Jones Dairy Farm All-Natural Chicken Sausage, thawed and thinly sliced
- 6 eggs, whisked
- 1/4 tsp. sea salt
- 8 tostada shells
- 15 oz. can refried black beans
- crumbled cotija cheese
- garnish: chopped cilantro and sliced jalapeno
Instructions
- Mix avocado lime sauce. In a small food processor or blender, add cilantro, avocado, jalapeno, sour cream, lime juice, oil, water, and sea salt. Process until mixture is smooth, adding more water a tablespoon at a time if necessary. Set aside.
- Heat refried beans, prep toppings, whisk eggs and season with salt.
- Heat olive oil over medium heat in a large nonstick skillet. Add green pepper, onion, and chicken sausage to the skillet. Cook 3-4 minutes, until the veggies have softened. Lower heat to low and pour whisked eggs into the skillet and slowly stir the eggs, almost continuously, until they have just set, about 1-2 minutes.
- Assemble tostadas. Top tostada shell with refried beans, sausage mixture, and a sprinkle of cotijia cheese. Drizzle lime avocado sauce over the top. Garnish with cilantro and sliced jalapeno.
Notes
- Feel free to swap the homemade lime avocado sauce for a store-bought version to save some time.