Ranchero Breakfast Tostadas

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After indulging in a little too much pie and ice cream over Fourth of July weekend, I feel like I need a little bit of a diet reset. A reset in the form of breakfast tostadas. Yes, this sounds like a very good idea indeed. Crispy baked tortillas get topped with melty cheese, black beans and corn, sautéed veggies, and a fried egg to top it all off! Protein, carbs, healthy fat and veggies all wrapped up in one simple and delicious breakfast? That’s what I’m talking about.

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I’m in love with a relatively new brand of gluten free tortillas and used this recipe to test them out for the first time. Let me tell you, SO good! They’re called Potapas and made with potatoes instead of traditional corn or flour. They even have one made with sweet potatoes, total score! I’ve found them at both Sprouts and Whole Foods, but regular corn tortillas would work as well if you don’t have access to Potapas tortillas. The texture, in my opinion, is very similar to a flour tortilla especially when crisped up for these tostadas!

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If you don’t like fried eggs, you could easily make these with scrambled eggs instead and it would be just as delicious! Also shame on me, I forgot to grab an avocado from the store and by the time I got home I was too lazy to get in the car and drive back. Tragedy, really. Top these tostadas with fresh slices of avocado…trust me.

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Can we talk about that yolk for a sec? HATE this word, but total yolk porn, right? I used to have a completely irrational fear of eggs cooked over easy. Like I mean I would always take my eggs scrambled hard every time. That is until I had my first breakfast tostada with all the fixings and a perfectly fried egg on top. Something texturally about a runny egg goes so incredibly well with tostadas, and if you haven’t tried it, it’s a must! It might even make you a full blown egg over easy fanatic. You’ve been warned! Lets get to the good stuff.

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Ranchero Breakfast Tostadas

2 Potapas tortillas

1/4 cup raw milk white cheddar, shredded

1/2 white onion, sliced

1 medium red bell pepper, sliced

1/4 teaspoon chili powder

1/8 teaspoon cumin

1/8 teaspoon oregano

1/2 teaspoon salt

black beans

fresh corn kernels

2 fried eggs

avocado slices

salsa

cilantro, chopped

lime juice

sliced jalepenos, fresh or pickled

1. Heat oven to 400 and brush both sides of the tortillas lightly with olive oil. Sprinkle lightly with salt. Bake for 8-10 minutes until lightly brown and crispy. When done, sprinkle on cheese if using and set back into the warm oven for a minute to melt. Set aside.

2. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the onion, peppers, and salt and cook for 10 minutes, stirring occasionally. Add the rest of the spices and stir to combine.

3. Top the baked tortillas with onion and pepper mixture and layer on other toppings: black beans, corn, eggs, avocado, salsa, jalepenos and cilantro. Finish with a big squeeze of lime juice and enjoy immediately.

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