Crispy Egg Tostadas with Black Beans, Salsa & Cotija

These crispy egg tostadas are a vegetarian win for game day: crunchy, saucy, and gone before halftime.

Ingredients:
1 cup dried Steel Wheel Farm black beans, soaked overnight or 2½ cups cooked black beans
2 tablespoons olive oil, divided
1 small red onion, finely diced
1 clove garlic, minced
½ teaspoon ground cumin
Kosher salt, to taste
1–2 limes, juiced
DeCasa blue corn tortilla chips (about 8–10 sturdy chips)
8 farm-fresh eggs
Skagit’s Best salsa, for serving
Familia del Norte cotija cheese, finely grated
Fresh cilantro leaves, chopped
Freshly ground black pepper

Method:
1. If using dried beans, drain the soaking water and simmer in fresh salted water until tender, about 60–75 minutes. Drain, reserving a little cooking liquid.

2.  Heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onion and cook until soft, about 5 minutes. Stir in garlic and cumin and cook until fragrant, 30 seconds. Add cooked black beans and a splash of bean liquid or water. Lightly mash until creamy but still textured. Season with salt and lime juice. Keep warm.

3. Preheat the oven to 375°. Arrange tortilla chips on a baking sheet and warm for 5–7 minutes until crisp and hot.

4. Heat remaining olive oil in a nonstick skillet over medium-high heat. Crack in eggs and cook until whites are set and edges are crispy, but yolks remain jammy (sunny-side or over-easy). Season with salt and pepper.

5. Spread warm black beans over each chip. Top with a fried egg, a spoonful of salsa, grated Cotija, and chopped cilantro. Finish with an extra squeeze of lime.