Huevos Rancheros Tostada
-can of black beans
-black pepper or chili flakes
-quarter of chicken bouillon
Preheat the oven at 350 to toast the corn tortillas. Meanwhile heat the stove to sauté diced onions and jalapeños in evoo. Once they start to sweat, add in the sliced turkey sausage. Remove from the stove once they start to brown.
Meanwhile, add the corn tortillas onto a baking sheet. You can use a little cooking spray to help them toast. They will need about 5-7 minutes, depending on how quick your oven gets. They just need to be tanned until crispy.
Next, rinse the black beans. Put them in a pot and add enough water where the beans are a cm below the waterline. Add the chicken bouillon and cayenne pepper. Toss in diced onion and cilantro. Cook on medium heat for about fifteen minutes or until it starts to boil. You can add a pinch of salt, but the chicken bouillon adds the savoriness needed.
While the beans are cooking, you can cook an egg. I made my egg over light and easy. Once it was cooked, I assembled my huevos rancheros tostada. I put the spinach on top of the tortilla followed by the sausage mix, and then added the avocado. I placed the egg on top of this mini food mountain, and sprinkled cilantro with chili flakes on top. I plated the beans on the side.
Enjoy your low calorie breakfast like I did :)