Breakfast Tostadas

This is my twist on a Huevos Motulenos recipe from my Latin America (mostly Indian) cookbook. The original recipe calls for making the black beans part (Tsah Bi Bu'ul) from scratch, but I find using refried black beans is much simpler...it also calls for frozen peas (what?!?) and from-scratch Chiltomate sauce, but I personally like salsa verde better with eggs. All amounts listed for ingredients are approximate. Load up your tostada however you like it.

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1  corn tortilla
• 1  egg
• 1⁄3 cup  diced ham
• 1⁄3 cup  shredded cheese
• 1⁄3 cup  refried black beans
• 3⁄4 cup salsa verde

Directions

1. Fry up your corn tortilla nice and crispy, fry your egg over easy, brown the ham, heat the beans, and start layering: tostada on bottom, slather with black beans, top with egg (you can do this a couple of times if you want; stack the plate up with tortillas, beans, and eggs as high as you like). Then garnish the top with salsa verde, shredded cheese, and diced ham, in that order.