Whole30-Compliant if Modified | Gluten-Free | Dairy-Free | Nut-Free
In our house, we love breakfast, and we love Mexican food. So whenever we have a chance to combine both, we do. And it’s always a good day when that happens.
Serves 4 to 6
For the sweet potatoes: Preheat the oven to 425°F. Line two large baking sheets with parchment paper.
In a large bowl, combine the sweet potatoes, olive oil, paprika, and salt and toss to coat. Divide the sweet potatoes between the prepared baking sheets and arrange them in a single layer. Bake for 25 minutes.
For the beans: In a medium saucepan over medium heat, heat the olive oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the black beans, paprika, and salt and reduce the heat to low. Simmer until the beans are heated through, about 5 minutes, and set aside.
To assemble: In large skillet over medium heat, heat 1 teaspoon of the olive oil. Add the chorizo and cook, gently breaking it up with a spatula, until it is cooked through, 5 to 7 minutes.
In a small skillet over medium heat, heat 1 tablespoon of the olive oil. Cook the tortillas one at a time until lightly browned, 30 seconds to 1 minute on each side. Drain each tortilla on a paper towel–lined cutting board or plate and let cool.
In the same pan you used for the tortillas, heat the remaining 1 teaspoon olive oil over medium heat. Fry each egg for about 1 minute, until the white is set but the yolk is still runny.
To build the tostadas, layer each tortilla with the sweet potatoes, beans, chorizo, and a fried egg. Top with the cilantro, radish, jalapeño, and onion. Drizzle with Chipotle Crema and serve immediately.
Note To modify for Whole30, skip the corn tortillas and beans, toss it all into a bowl, and grab a fork instead!