Huevos Rancheros Breakfast Tostadas with Avocado Salsa Verde Recipe

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For the Avocado Salsa Verde:
2 medium tomatillos, husked and rinsed
1/2 jalapeno, sliced (seeds removed if you prefer less spice)
1 large California Avocado, peeled and pit removed
1/4 cup cilantro leaves, packed
1/2 lime, juiced
salt to taste

For the Black Beans:
1 (14.5 oz) can black beans, mostly drained
1/2 tsp each: Chili Powder, Garlic Powder, Cumin
1/2 lime, juiced
pinch of salt

For the Tostadas:
8 crunchy corn tostada shells
1 cup finely shredded cheddar cheese
8 eggs
salt and pepper
cotija cheese
fresh cilantro
sliced cherry tomatoes


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