Ranchero Breakfast Tostadas

• Black Bean Mash
• 2 cups cooked black beans
• 1/4 to 1/2 cup light sour cream
• 2 scallions, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• 4 slices cooked bacon
• 8 small corn tortillas
• Extra virgin olive oil, for brushing
• 1 tablespoon coconut oil or unsalted butter
• 8 eggs
• 1 cup shredded white Cheddar cheese
• 2 avocados, peeled and thinly sliced
• 1/3 cup chopped fresh cilantro
• 1 lime in wedges
• Hot sauce, for serving

1. Drain the beans and add them to a saucepan over low heat and heat them through. Add about 1/4 cup tepid water, 1/4 cup of the sour cream, the scallions, cumin, salt and pepper and mash with a potato masher or a large fork until coarsely mashed but not entirely smooth. Stir in the bacon. Taste for salt and pepper, add the remaining sour cream if you'd like the beans to be creamier, then turn off the heat and keep covered until needed.
2. Preheat the oven to 400 degrees F. Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it's fine if they overlap). Bake until just lightly browned, 6 to 8 minutes. Remove from the oven and set aside.
3. Heat a large frying with the coconut oil over medium heat. Working in batches as necessary, gently break the eggs in the pan and cook sunny-side up or to your desired doneness. Build a tostada by topping a tortilla with about 1/4 cup of the bean mash, 1 egg, and 1/8 of the cheese, avocado slices, and cilantro. Repeat with the remaining ingredients. Serve garnished with a slice of lime and hot sauce to taste.
4. Poached eggs or scrambled eggs work just as well.

black bean mash, black beans, light sour cream, scallions, ground cumin, salt, freshly ground pepper, bacon, corn tortillas, extra virgin olive oil, coconut oil, eggs, shredded white cheddar cheese, avocados, fresh cilantro, lime, sauce

Taken from www.epicurious.com/recipes/member/views/ranchero-breakfast-tostadas-51855581 (may not work)