Ingredients
Scale
- 2 cups Randall Pinto Beans
- 1 chorizo link, casing removed and crumbled
- 1 package corn tostadas or tortillas
- 1 avocado, sliced
- 1 tomato, sliced
- 1 lime, juiced
- Jarred salsa verde, to garnish
- Queso Fresco, to garnish
Instructions
- In a pan, cook chorizo until the fat is rendered. Add beans with liquid. Cook until beans are heated through.
- Spread bean and chorizo mixture on 4 to 6 tostadas. Garnish with avocado and tomato. Add queso fresco. Sprinkle with lime juice and salsa verde to taste. Serves 4 to 6.