Making California Style Egg Tostadas on the Weekend Diner

California Style Egg Tostadas

Ingredients:

1 – 2 large avocados, peeled, pitted and cut into pieces

1 tablespoon freshly squeezed lemon juice

Salt and hot pepper sauce to taste

8 eggs, poached (or fried)

8 corn tortillas, warmed

2 cups Refried Black Beans*

1 cup shredded romaine lettuce

1 cup chopped tomato

Salsa for garnish

 

Refried black beans: 

2 tsp. olive oil

¼ cup chopped onions

1 clove garlic

2 cans black beans, drained and rinsed

1 cup water

Sauté onions until tender.  Add garlic and sauté for 30 seconds.  Add beans and water and lower heat to a simmer, cooking and mashing beans with the back of a fork until fairly dry. 

Keep warm.  (May be re-warmed in microwave).