Ingredients
Tostada Shells and Beans
- 6 tostada shells
- 16 oz can refried beans or 1 pound homemade refried beans
Egg and Toppings
- 6 eggs
- 1/4 cup crumbled queso fresco
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Hot sauce, to taste
Instructions
- Preheat and Toast Tostada Shells: Preheat your oven to 325ºF. Arrange the tostada shells in a single layer on a baking sheet and bake for 6 to 7 minutes, or until they become crisp and lightly toasted.
- Warm Refried Beans: While the tostadas are baking, pour the refried beans into a 1-quart saucepan. Heat them over medium heat, stirring occasionally, until they are warmed through and ready to serve.
- Cook the Eggs: Prepare the eggs according to your personal preference—whether fried, scrambled, or poached—to suit your taste.
- Assemble the Tostadas: Spread an even layer of the warm refried beans onto each crisp tostada shell. Sprinkle crumbled queso fresco over the beans, followed by a few slices of fresh avocado on each.
- Add Eggs and Garnish: Place one cooked egg on top of each tostada. Season with salt and pepper to your liking. Finish with a garnish of fresh cilantro and a few dashes of hot sauce if desired, then serve warm.
Notes
- Nutrition information is an estimate and can vary depending on brands and ingredients used.
- Eggs can be cooked to your preference; this recipe works well with fried, scrambled, or poached eggs.
- For a spicier version, add more hot sauce or include jalapeño slices.
- Use homemade refried beans or canned for convenience.
- To keep tostadas crispier longer, assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
