Sunrise Tostadas

InHarvest Products Used

Ingredients:

Yield: About 64 tostadas

  • 2 lbs. InHarvest Sunrise Blend with Quinoa Flakes®
  • 1 ½ qts.water
  • 64 6-inch yellow corn tortillas
  • canola oil for frying tortillas
  • 1 ½ lbs. chorizo sausage, half-moon slice
  • 2 T. extra virgin olive oil
  • 2 c. diced onion
  • ¼ c. garlic, fresh minced
  • ¼ c. Tabasco®
  • 2 c. roasted corn kernels (about 4 cobs)
  • 4 c. cooked black beans
  • 2 c. tomatoes, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 dozen scrambled eggs
  • 4 t. ground cumin
  • juice from 2 limes
  • 1 bunch cilantro, chopped
  • salt to taste

Garnish:

  • queso fresco or Cotija cheese
  • cilantro sprigs if desired
     

Directions:

  1. Bring 1 ½ qts. water to a boil, stir in Sunrise Blend with Quinoa Flakes®. Remove from heat and let rest covered for 20 minutes.
  2. Fry corn tortillas until crisp and golden, drain on paper towels and reserve.
  3. Sauté chorizo in olive oil for 2 minutes, add onions and continue to sauté for an additional 2 minutes.
  4. Add garlic and sauté 1 minute. Combine all remaining ingredients and mix well with Sunrise Blend with Quinoa Flakes.
  5. For service, place ½ c. Sunrise Blend with Quinoa Flakes mixture on tortilla shell topped with a tablespoon of queso fresco cheese. Serve with sour cream and salsa if desired.