1 can black beans 14.5 oz., mostly drained
1 tsp cumin
1 tsp chili powder
1 clove garlic minced
1/2 lime juiced
Salt to taste
Combine all the ingredients in a food processor or blender and blend until smooth.
Sunny-Side Up Eggs
Add canola oil to a large nonstick skillet and heat to medium-high. Crack a few eggs at a time into the skillet, season with salt and pepper, and cook 2-3 minutes, until the whites have set. Set aside.
8 crunchy corn tostada shells
1 cup shredded Cheddar cheese
1 tbsp canola oil
Salt and pepper
Cotija cheese, finely grated
Cherry tomatoes, halved
1 lime cut into wedges, for garnish
1. Heat oven to 400°F. Place the tostada shells in an even layer on baking sheet.
2. Spread 2 tablespoons black bean mixture over the top of each tostada, then sprinkle with 2 tablespoons shredded cheese. Bake for 3 to 5 minutes, or until cheese is melted.
3. Place bacon and cooked eggs on top of the heated tostadas; top with avocado, tomatoes, cilantro and Cotija cheese.
Erin Lynch of: