Huevos Rancheros

This is a surprisingly healthy breakfast that tastes just the opposite.  It's packed with protein and loaded with flavor.
First, I took a can of organic black beans and pulsed them in my food processor.  I wanted a chunkier consistency than refried beans.  Then, I transferred them to a pot and cooked on low for about 10 minutes.
Next, I sauteed chopped zucchini, cherry tomatoes, and corn kernels in olive oil and chipotle seasonings.
I assembled two tostada shells on a plate then spread the black mean mixture on top.  Topped with a scoop of the sauteed veggies.  Topped with a little bit of shredded lettuce.  Added a poached egg to each tostada.  Sprinkled chopped red onion and avocado on top.  Drizzled red enchilada sauce and garnished with feta.