Chorizo spiced beet tostadas are crispy and spicy. Bake the beets, fry up the tostadas, and top with an egg. Breakfast is served!
In my life, nothing gives me greater pleasure than tricking my husband into liking food.
I feel like I was put on Earth and given this blog to terrorize him with vegetables.
Don’t worry, he is into it.
Kind of.
We learned in my last post that salads for dinner are poison.
I decided to kick it up a notch and serve him beets.
He most likely loathes beets more than tomatoes. I think.
My plan was to coat the beets in the same spices found in chorizo and see if he noticed it wasn’t meat.
The plan would have worked flawlessly except for a few hiccups.
First, he saw my post on Instagram.
Secondly, the color of the beet (beet red) gave itself away!
Before I tell you if he liked them or not, let’s talk about what spices I added to make beets taste like a spicy bite of porky chorizo.
The chorizo spice blend I made consists of:
- Garlic
- Cayenne Pepper
- Cumin
- Oregano
- Smoked Paprika
- Salt & Pepper
The beets get cut into small pieces and tossed with oil and the spice blend and then baked until crispy.
Once the chorizo spiced beets are baked, fry up a few flour or corn tortillas.
To save time you can also use store bought tostadas.
Chorizo spiced beet tostadas can be topped with eggs or cheese, either, or neither.
I personally like a fried egg and runny yolk situation with this tostada.
You can absolutely add scrambled eggs or an over-easy egg as well.
I even melted cheese over the leftover tostadas, added the beets, and then folded to make a crispy quesadilla situation.
The beets are spicy.
That is why Mike liked them.
He didn’t want to admit he liked them, but he did.
Success!
These beets would be great in tacos, quesadillas, enchiladas, or even on a salad.
The meat-free possibilities are endless.
Chorizo Spiced Beet Tostadas
Roasted beets seasoned with chorizo spices and topped on crispy tostadas with a fried egg.
Ingredients
- 2 lbs beets, (2 large beets) trimmed & peeled then cut into 1/4" cube pieces2
- 2 garlic cloves, grated
- 1-2 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp kosher salt, plus more
- 1/2 cup plus 4 Tbsp vegetable or avocado oil, divided
- 6 Flour or Corn Tortillas
- 6 Large Eggs
- Fresh Chopped Cilantro, for topping
- Salsa or Hot sauce, for topping
Instructions
- Preheat the oven to 350 degrees F. Line a medium baking sheet with foil. Add the cut beets, garlic, and all the spices to the foil lined pan. Add 2 tbsp oil and toss to combine. Bake the beets for 45-50 minutes, flipping every 15 minutes. Cook until crispy.
- Once the beets are about 15 minutes out from being done, add the 1/2 cup of remaining oil to a deep skillet. Heat the oil over medium/low. After about 3 minutes, add the tortillas. Fry for about 2-3 minutes per side. Transfer to a paper towel lined plate and season with a little salt when done.
- Heat the remaining oil in an omelette pan over medium/high. Once shimmering add one egg at a time and fry until the whites set, about 5 minutes. Set on a plate off to the side until the beets are done.
- Once the beets are cooked, remove from oven and use a spoon to add the beets to the tostadas. Top with an egg. Use a spoon to scoop up some of the remaining seasoned oil from the pan with the beets and add that on top of the eggs too.
- Top each tostada with a little salt and pepper, cilantro, and salsa. Serve!
Notes
Use more or less cayenne depending on how much heat you can tolerate.
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