Ingredients
5 tomatillos, husked and halved2 tablespoons coarsely chopped onion1 to 2 serrano peppers, halved3 garlic cloves, peeled1 teaspoon chicken bouillon granules1 can (15 ounces) Southwest or seasoned recipe black beans, undrained8 large eggs1 cup shredded Manchego cheese8 tostada shells, warmed1/2 cup sour creamChopped tomato, sliced avocado and minced fresh cilantro, optional
Preparation
Place the tomatillos, onion, pepper, garlic and bouillon in a food processor. Cover and process until finely chopped; set aside. In a small saucepan, mash beans. Cook on low until heated through, stirring occasionally.
Meanwhile, break eggs in batches into a large nonstick skillet coated with cooking spray. Cover and cook over low heat for 5-7 minutes or until eggs are set. Sprinkle with cheese.
To serve, spread beans over tostada shells; top with eggs, tomatillo sauce and sour cream. Garnish with tomato, avocado and cilantro if desired.
