Tostadas with Eggs, Black Beans, and Chorizo

Name: Tostadas with Eggs, Black Beans, and Chorizo
Yield: 4 Servings
Ingredients: 12 ounces chorizo, casing removed; 1 15 1/2- to 16-ounce can refried black beans; 4 tablespoons olive oil; 1 large onion, chopped; 4 tostadas (purchased 5- to 6-inch-diameter crisp tortillas); 4 large eggs; 1/2 cup drained purchased fresh tomato salsa; 1 avocado, peeled, pitted, diced; 1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

By Mar a A Alvarado G mez of Erie Pennsylvania

April 30, 2003

Recipe notes