These easy gluten free huevos rancheros tostadas make the perfect breakfast or lunch! Super easy and ready in 40 minutes, this makes the perfect easy meal.
Well this is it.
The last four weeks before school ends. I can feel the extra anxiety all around me. The number of students in my classes have swelled to much bigger numbers than I thought possible as everyone tries to resurrect their grades before finals. There’s a sense of approaching doom. For some, there’s nothing left but apathy. All hope has been squeezed out of them, and they await the end with only a dull sense of loss.
Stay strong, people. We’re almost done.
Until then, we need survival food to make it to the end. These huevos rancheros tostadas are quick and easy to make and work for a simple breakfast or lunch. All you need is tortillas, eggs, and some toppings! High in protein, they’ll get you through the next few weeks. And maybe even finals.
Huevos Rancheros Tostadas
¼ cup salsa
3 4” corn tortillas
½ cup black beans
About ½ cup shredded cheese (cheddar and mozzarella mix)
3 large eggs
Salt and pepper as needed
Guacamole for topping (optional)
Chopped green onions or chives for garnish.
Preheat the oven to 375 degrees F. Grease a cookie sheet with olive oil.
Position the tortillas on a greased pan. Spread the salsa over each tortilla, then spoon on beans. Try to create a “wall” of beans on the edges of tortillas to keep eggs from sliding off. Break the eggs onto the tortillas and sprinkle well with salt and pepper. Sprinkle with shredded cheese.
Bake for about 15 minutes, until eggs are cooked and cheese is melted. Add guac on top (optional), and green onion garnish. Enjoy.