This weekend, treat yourself to some homemade comfort with my quick and easy Black Bean Huevos Rancheros with Chorizo! Made with just 8 ingredients in about 20 minutes, this hearty, cozy, and deeply satisfying meal is perfect for breakfast, brunch, lunch, or dinner.
In a heavy skillet heat oil. Place tortillas carefully into the hot oil, one at a time, and fry for 20 to 40 seconds on each side or until lightly crisp and golden. Drain on paper towels.
Crumble the chorizo into a cast-iron skillet and cook the chorizo over medium heat for 10 minutes. Add the beans and cook for five minutes. Using a potato masher, combine the chorizo and beans together.
To assemble, place a tostada (fried tortilla) on a serving plate; spoon on some refried beans. Sprinkle with cotija cheese, and top with a fried egg, pico de gallo, and drizzle with crema Mexicana.
Notes
Feel free to make the chorizo-black bean mash ahead of time to save on prep time in the morning. They should last well in a covered container in the fridge for 5-7 days.
You are welcome to swap in vegetarian chorizo if needed.
To make this dish without eggs, consider using a tofu or chickpea scramble instead.