mexican tomato, chorizo & black bean breakfast tostadas

Sarah Tuck's 'Stuck Together' cookbook was our lockdown SAVIOUR! Her recipes are delicious and adventurous, just what we needed to comfort us during a time quite literally stuck together at home.

Stuck Together is  "a book for the messy reality of life, complete with euphoric moments and disappointments, stress and laughter, energy and lethargy, love and loss."

Within its pages you will find delicious weekender breakfasts, nibbles and cocktails to get the party started, and loved up dinners for two. There are fancy feasts to share with friends and simple solutions for afterwork, delicious sides, decadent desserts, and my naughty little secret fridge and pantry secrets.

Mexican tomato, chorizo & black bean breakfast tostadas

SERVES 4

1 tablespoon olive oil (plus ¼ cup for tostadas)
½ red onion, chopped
½ red capsicum, chopped
200grams chorizo, halved and chopped
2 cloves garlic, crushed
400grams crushed tomatoes
1 teaspoon sweet smoked paprika
400gram tin black beans, drained

To serve:
4 corn tortillas
4 fried or poached eggs
2 avocados, halved and sliced
½ red onion, finely sliced
1 cup fresh coriander leaves
¼ cup toasted pumpkin seeds
chili, coriander & lime hot sauce* see below

 

Method

Heat the 1 tablespoon of olive oil in a large, deep frying pan and add the onion and capsicum. Season with salt and pepper and cook over a medium heat for 10 minutes until softened but not coloured. Add the chorizo and garlic cook a further 5 minutes, then add the tomatoes, and cook stirring occasionally for 15 minutes. Stir through the black beans and cook a final 2 minutes. While the tomato chorizo sauce is cooking heat the remaining oil in a separate frying pan and fry the corn tortillas for 1-2 minutes each side, until golden, and drain well on paper towels. Wipe out the pan and fry the eggs (or poach eggs separately) and serve the tostadas (fried tortillas) loaded with tomato chorizo, black bean sauce, eggs, avocado, sliced red onion, coriander and pumpkin seeds.

 

Chilli, coriander & lime hot sauce

Makes: ¾ cup

4 green chillies
2 teaspoons olive oil
2 large cloves garlic, crushed
½ teaspoon sea salt
1 ½ cups fresh coriander leaves
finely grated zest of 1 lime
½ cup good quality mayonnaise (I used Best Foods)

Method

Remove the stems from the chillies, slice each in half and use the tip of a teaspoon to scrape out the seeds. Roughly chop the chillies. Heat the oil in a small pot and add the chillies, garlic and salt. Cook, stirring for 5 minutes then add 1 cup of water. Bring to the boil then reduce to a simmer and cook uncovered for 15-20 minutes. Remove from the heat, then add coriander and use a whiz stick to blend until smooth. Allow to cool for half an hour then add the lime zest and mayonnaise and whiz again until smooth.

 

Find more tasty recipes by Sarah in her book 'Stuck Together' here.

 

Happy cooking!


Love,

Flo x


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