Ingredients
Scale
- 1 pound of bulk chorizo
- 1 can of black beans
- 1 medium yellow onion
- 1 jalapeno
- Salt, to taste
- 6 eggs
- 1 teaspoon of black pepper
- 10 tostadas or tortillas
- 2 cups of shredded cheddar jack cheese
- 1 cup of salsa
Instructions
- Heat a large skillet over medium high heat. Add the chorizo. Break it up and cook until it’s browned (8-10 minutes). Remove from the pan and drain on a plate lined with a paper towel.
- Return the pan to the stove. Dice the onion and jalapeno and add to the pan. Cook for 3-4 minutes until they begin to soften. Drain and rinse the beans, add them to the pan, and cook for an additional five minutes. Mash the bean mixture with a potato masher or a fork until your desired consistency. Salt to taste if using low-sodium beans.
- Scramble the eggs, add the black pepper, and cook over medium heat until just set (5 or so minutes). You can use the same skillet as before, or you can use a separate skillet.
- Spray a 9×13 casserole dish with nonstick spray. Spread about a quarter cup of the salsa on the bottom of the casserole dish. Cover the salsa with four tostadas (you can break these into smaller pieces to cover more area). Layer on half of the bean mixture, half of the eggs, and half a cup of the shredded cheese.
- Repeat starting with the salsa to build the second layer. Top with the remaining tostadas, salsa, and shredded cheese.
- Bake at 350 degrees for 25-30 minutes until the casserole is warmed through and the cheese is melted. Serve with sour cream, salsa, and guacamole if desired.
- Prep Time: 25
- Cook Time: 25